Effect of Algin/Calcium Binder Levels on Various Characteristics of Structured Beef
- 1 May 1988
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 53 (3), 711-713
- https://doi.org/10.1111/j.1365-2621.1988.tb08937.x
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
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- EVALUATION OF A CALCIUM ALGINATE COATING AND A PROTECTIVE PLASTIC WRAPPING FOR THE CONTROL OF LAMB CARCASS SHRINKAGEJournal of Food Science, 1976
- Development of Standard Rating Scales for Mechanical Parameters of Texture and Correlation Between the Objective and the Sensory Methods of Texture EvaluationJournal of Food Science, 1963