Characteristics of pressurised pork meat batters as affected by addition of plasma proteins, apple fibre and potato starch

✍ Scribed by Fernando Fernández-Martín; María A Guerra; Elvira López; María T Solas; José Carballo; Francisco Jiménez-Colmenero

• Book ID: 101323808
• Publisher: John Wiley and Sons
• Year: 2000
• Tongue: English
• Weight: 419 KB
• Volume: 80
• Category: Article
• ISSN: 0022-5142
• DOI: 10.1002/1097-0010(200006)80:8<1230::aid-jsfa628>3.0.co;2-t