Thermal gelation of meat batters as a function of type and level of fat and protein content
Giovana Barreto, José Carballo, Fernando Fernandez-Martín, Francisco Jiménez ColmeneroVolume:
202
Year:
1996
Language:
english
Pages:
4
DOI:
10.1007/bf01263542
File:
PDF, 407 KB
english, 1996