Selected Washing Processes Affect Thermal Gelation Properties and Microstructure of Mechanically Deboned Chicken Meat

✍ Scribed by T. S. YANG; G.W. FRONING

• Book ID: 108818465
• Publisher: Institute of Food Technologists
• Year: 1992
• Tongue: English
• Weight: 966 KB
• Volume: 57
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1992.tb05486.x