Texture, colour and sensory evaluation of a conventionally...

Journal of the Science of Food and Agriculture 2004 Vol. 84; Iss. 14

Texture, colour and sensory evaluation of a conventionally and ohmically cooked meat emulsion batter

Nicky Shirsat, Nigel P Brunton, James G Lyng, Brian McKenna, Amalia Scannell
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Volume:
84
Year:
2004
Language:
english
Pages:
10
DOI:
10.1002/jsfa.1869
File:
PDF, 203 KB
english, 2004
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