Effects of Non-meat Protein Products on Properties of Fat-Batters and Mortadella Sausage
- 1 January 1983
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 48 (1) , 119-124
- https://doi.org/10.1111/j.1365-2621.1983.tb14802.x
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
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- A Simple Method of Estimating the Emulsifying Capacity of Various Sausage MeatsJournal of Food Science, 1964
- Multiple Range and Multiple F TestsPublished by JSTOR ,1955