Effects of different levels of fat on rheological changes and microstructure of meat batters during heat processing
- 1 August 1993
- journal article
- research article
- Published by Springer Nature in Zeitschrift für Lebensmittel-Untersuchung und Forschung
- Vol. 197 (2), 109-113
- https://doi.org/10.1007/bf01260303
Abstract
No abstract availableKeywords
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