Thermal Gelation of Pork, Beef, Fish, Chicken and Turkey Muscles as Affected by Heating Rate and pH
- 1 September 1995
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 60 (5) , 936-940
- https://doi.org/10.1111/j.1365-2621.1995.tb06265.x
Abstract
No abstract availableKeywords
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