Effect of a beating process, as a means of reducing salt content in Chinese-style meatballs (kung-wan): A physico-chemical and textural study

✍ Scribed by Kang, Zhuang-Li; Zou, Yu-Feng; Xu, Xing-Lian; Zhu, Chao-Zhi; Wang, Peng; Zhou, Guang-Hong

• Book ID: 121795611
• Publisher: Elsevier Science
• Year: 2014
• Tongue: English
• Weight: 645 KB
• Volume: 96
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/j.meatsci.2013.06.019