Model system evaluations of the effects of different levels of K2HPO4 NaCl and oil temperature on emulsion stability and viscosity of fresh and frozen turkish style meat emulsions

✍ Scribed by O. Zorba; H.Y. Gokalp; H. Yetim; H.W. Ockerman

• Book ID: 118407217
• Publisher: Elsevier Science
• Year: 1993
• Tongue: English
• Weight: 765 KB
• Volume: 34
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/0309-1740(93)90024-c