Cook Yield, Texture and Gel Ultrastructure of Model Beef Batters as Affected by Low Levels of Calcium, Magnesium and Zinc Chloride

✍ Scribed by R. Nayak; P. B. Kenney; S. Slider; M. K. Head; J. Killefer

• Book ID: 108821610
• Publisher: Institute of Food Technologists
• Year: 2006
• Tongue: English
• Weight: 298 KB
• Volume: 63
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1998.tb15829.x