Fat cooking losses from non‐emulsified meat products
- 1 February 1975
- journal article
- Published by Wiley in International Journal of Food Science & Technology
- Vol. 10 (1), 63-71
- https://doi.org/10.1111/j.1365-2621.1975.tb00007.x
Abstract
No abstract availableKeywords
This publication has 2 references indexed in Scilit:
- Effect of cooking on fatty acid composition of beef lipidsInternational Journal of Food Science & Technology, 1971
- Chemische Bestimmung von Bindegewebe in Fleisch und seinen ZubereitungenZeitschrift für Lebensmittel-Untersuchung und Forschung, 1957