Sensory, Instrumental Texture Profile and Cooking Properties of Restructured Beef Steaks Made with Various Binders

✍ Scribed by C.M. CHEN; G.R. TROUT

• Book ID: 108818171
• Publisher: Institute of Food Technologists
• Year: 1991
• Tongue: English
• Weight: 618 KB
• Volume: 56
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1991.tb08615.x