FAT CELL RUPTURE IN A COMMINUTED MEAT BATTER AS A DETERMINATIVE FACTOR OF HEAT STABILITY
- 1 May 1979
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 44 (3) , 693-695
- https://doi.org/10.1111/j.1365-2621.1979.tb08478.x
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
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