PROPERTIES OF RESTRUCTURED PORK PRODUCT AS INFLUENCED BY MEAT PARTICLE SIZE, TEMPERATURE AND COMMINUTION METHOD
- 1 September 1978
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 43 (5), 1535-1537
- https://doi.org/10.1111/j.1365-2621.1978.tb02537.x
Abstract
No abstract availableThis publication has 1 reference indexed in Scilit:
- THE EFFECT OF MEAT PARTICLE SIZE ON EXTRACTABLE PROTEIN, COOKING LOSS AND BINDING STRENGTH IN CHICKEN LOAVESJournal of Food Science, 1972