RELATIONSHIP BETWEEN CHOPPING TEMPERATURES AND FAT AND WATER BINDING IN COMMINUTED MEAT BATTERS
D. D. BROWN, R. T. TOLEDOVolume:
40
Year:
1975
Language:
english
Pages:
4
DOI:
10.1111/j.1365-2621.1975.tb02267.x
File:
PDF, 413 KB
english, 1975