Stabilization of meat suspensions by organogelation: A...

European Journal of Lipid Science and Technology 2012 / 12 Vol. 114; Iss. 12

Stabilization of meat suspensions by organogelation: A rheological approach

Lupi, Francesca R., Gabriele, Domenico, Baldino, Noemi, Seta, Lucia, de Cindio, Bruno, De Rose, Carlo
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Volume:
114
Language:
english
Journal:
European Journal of Lipid Science and Technology
DOI:
10.1002/ejlt.201200212
Date:
December, 2012
File:
PDF, 193 KB
english, 2012
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