Effect of Yolk/White Ratio on Flow Property and Droplet...

Food Science and Technology International Tokyo 1998 Vol. 4; Iss. 3

Effect of Yolk/White Ratio on Flow Property and Droplet Size in Fish Meat Emulsion.

NAKAYAMA, Teruo, TOMITA, Hiroko, MURASE, Makiko, OOI, Atsushi
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Volume:
4
Year:
1998
Language:
english
Journal:
Food Science and Technology International, Tokyo
DOI:
10.3136/fsti9596t9798.4.213
File:
PDF, 2.15 MB
english, 1998
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