Effects of salt reduction on the rheological and gelation properties of beef, pork and poultry meat batters
- 1 January 1989
- journal article
- research article
- Published by Elsevier in Meat Science
- Vol. 26 (3) , 177-191
- https://doi.org/10.1016/0309-1740(89)90019-3
Abstract
No abstract availableThis publication has 12 references indexed in Scilit:
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