✦ LIBER ✦
Rheological changes during thermal processing of low-fat meat emulsions formulated with different texture-modifying ingredients
✍ Scribed by Paloma Fernández; Giovana Barreto; José Carballo; Francisco Jiménez Colmenero
- Book ID
- 112495776
- Publisher
- Springer
- Year
- 1996
- Tongue
- English
- Weight
- 323 KB
- Volume
- 203
- Category
- Article
- ISSN
- 0044-3026
No coin nor oath required. For personal study only.