Rheological and Gelation Properties of Meat Batters Prepared with Three Chloride Salts

✍ Scribed by S. BARBUT; G.S. MITTAL

• Book ID: 108813606
• Publisher: Institute of Food Technologists
• Year: 1988
• Tongue: English
• Weight: 590 KB
• Volume: 53
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1988.tb09261.x