Effect of Three Chloride Salts and Chopping Time on the Microstructure and Texture of Meat Batters
- 1 June 1989
- journal article
- research article
- Published by Elsevier in Canadian Institute of Food Science and Technology Journal
- Vol. 22 (3) , 284-290
- https://doi.org/10.1016/s0315-5463(89)70396-5
Abstract
No abstract availableThis publication has 9 references indexed in Scilit:
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