Effect of Fragmentation Method and Formulation on the Quality of Patties Made from Restructured Spent Layer Meat

✍ Scribed by R. HOLLENDER; J. H. MacNEIL; M. G. MAST

• Book ID: 108811921
• Publisher: Institute of Food Technologists
• Year: 1987
• Tongue: English
• Weight: 570 KB
• Volume: 52
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1987.tb06595.x