Influence of Soy Protein and NaCl on the Rheological Properties of Beef, Pork or Chicken Muscle Homogenates

✍ Scribed by M.A. BIANCHI; A.M.R. PILOSOF; G.B. BARTHOLOMAI

• Book ID: 108812221
• Publisher: Institute of Food Technologists
• Year: 1987
• Tongue: English
• Weight: 348 KB
• Volume: 52
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1987.tb14235.x