THE USE OF SQUID IN MEAT EMULSIONS
- 1 March 1973
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 38 (3) , 551-552
- https://doi.org/10.1111/j.1365-2621.1973.tb01482.x
Abstract
No abstract availableKeywords
This publication has 1 reference indexed in Scilit:
- A Simple Method of Estimating the Emulsifying Capacity of Various Sausage MeatsJournal of Food Science, 1964