Comparison of Rabbit, Beef, and Chicken Meats for Functional Properties and Frankfurter Processing
- 1 November 1981
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 46 (6) , 1693-1696
- https://doi.org/10.1111/j.1365-2621.1981.tb04465.x
Abstract
No abstract availableThis publication has 13 references indexed in Scilit:
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