Structural and Water Binding Properties of Meat Emulsions Prepared with Emulsified and Unemulsified Fat
JOSEPH F. ZAYASVolume:
50
Year:
1985
Language:
english
Pages:
4
DOI:
10.1111/j.1365-2621.1985.tb13773.x
File:
PDF, 495 KB
english, 1985