RELATIONSHIP BETWEEN CHOPPING TEMPERATURES AND FAT AND WATER BINDING IN COMMINUTED MEAT BATTERS
- 1 September 1975
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 40 (5), 1061-1064
- https://doi.org/10.1111/j.1365-2621.1975.tb02267.x
Abstract
No abstract availableKeywords
This publication has 3 references indexed in Scilit:
- BOUND WATER DEFINED AND DETERMINED AT CONSTANT TEMPERATURE BY WIDE‐LINE NMRJournal of Food Science, 1970
- Meat EmulsionsPublished by Elsevier ,1968
- Electron Microscopy of a Meat EmulsionJournal of Food Science, 1967