Effect of Dietary Fiber on the Texture and Cooking Characteristics of Restructured Pork
- 1 September 1989
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 54 (5), 1190-1192
- https://doi.org/10.1111/j.1365-2621.1989.tb05951.x
Abstract
No abstract availableThis publication has 7 references indexed in Scilit:
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