PROPERTIES OF RESTRUCTURED PORK PRODUCT AS INFLUENCED BY MEAT PARTICLE SIZE, TEMPERATURE AND COMMINUTION METHOD

✍ Scribed by M.S. CHESNEY; R.W. MANDIGO; J.F. CAMPBELL

• Book ID: 108803320
• Publisher: Institute of Food Technologists
• Year: 1978
• Tongue: English
• Weight: 393 KB
• Volume: 43
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1978.tb02537.x