Use of Mechanically Deboned and Manually Deboned Poultry Meat in Meat Emulsions: a Review
- 1 July 1977
- journal article
- review article
- Published by Elsevier in Canadian Institute of Food Science and Technology Journal
- Vol. 10 (3) , 147-152
- https://doi.org/10.1016/s0315-5463(77)73493-5
Abstract
No abstract availableThis publication has 42 references indexed in Scilit:
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