Continuous Restructuring of Mechanically Deboned Chicken Meat by HTST Extrusion-Cooking

✍ Scribed by D. MÉGARD; N. KITABATAKE; J. C. CHEFTEL

• Book ID: 108810835
• Publisher: Institute of Food Technologists
• Year: 1985
• Tongue: English
• Weight: 791 KB
• Volume: 50
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1985.tb10478.x