The influence of additives on the oxidation of pork back fat and its effect on water and fat binding in finely comminuted batters
- 1 January 1992
- journal article
- Published by Elsevier in Meat Science
- Vol. 32 (1) , 31-43
- https://doi.org/10.1016/0309-1740(92)90015-v
Abstract
No abstract availableKeywords
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