Effects of protein level and fat/oil on emulsion stability, texture, microstructure and color of meat batters
- 30 June 2009
- journal article
- Published by Elsevier BV in Meat Science
- Vol. 82 (2), 228-233
- https://doi.org/10.1016/j.meatsci.2009.01.015
Abstract
No abstract availableKeywords
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