Meat emulsion functionality related to fat-protein ratio and selected dairy and cereal products
- 1 January 1986
- journal article
- research article
- Published by Elsevier in Meat Science
- Vol. 18 (1) , 1-21
- https://doi.org/10.1016/0309-1740(86)90063-x
Abstract
No abstract availableThis publication has 2 references indexed in Scilit:
- THE MICROSTRUCTURE OF MUSCLE TISSUE — A BASIS FOR MEAT TEXTURE MEASUREMENTJournal of Texture Studies, 1976
- `` Direct Search'' Solution of Numerical and Statistical ProblemsJournal of the ACM, 1961