Influence of Soy Protein and NaCl on the Rheological Properties of Beef, Pork or Chicken Muscle Homogenates
- 1 July 1987
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 52 (4) , 890-892
- https://doi.org/10.1111/j.1365-2621.1987.tb14235.x
Abstract
No abstract availableThis publication has 9 references indexed in Scilit:
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