Effect of Gums on Low‐Fat Meat Batters
- 1 January 1986
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 51 (1), 33-36
- https://doi.org/10.1111/j.1365-2621.1986.tb10829.x
Abstract
No abstract availableThis publication has 8 references indexed in Scilit:
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- A Simple Centrifugal Method for Measuring Expressible Moisture, A Water‐Binding Property of Muscle FoodsJournal of Food Science, 1981
- FAT CELL RUPTURE IN A COMMINUTED MEAT BATTER AS A DETERMINATIVE FACTOR OF HEAT STABILITYJournal of Food Science, 1979
- EFFECTS OF LEAN MEAT SOURCE AND LEVELS OF FAT AND SOY PROTEIN ON THE PROPERTIES OF WIENER‐TYPE PRODUCTSJournal of Food Science, 1977
- PHYSICAL AND CHEMICAL INFLUENCES ON MEAT EMULSION STABILITY IN A MODEL EMULSITATORJournal of Food Science, 1977