Thermal gelation of meat batters as a function of type and level of fat and protein content
- 1 May 1996
- journal article
- research article
- Published by Springer Nature in Zeitschrift für Lebensmittel-Untersuchung und Forschung
- Vol. 202 (3) , 211-214
- https://doi.org/10.1007/bf01263542
Abstract
No abstract availableKeywords
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