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Structural and Water Binding Properties of Meat Emulsions Prepared with Emulsified and Unemulsified Fat

✍ Scribed by JOSEPH F. ZAYAS

Book ID: 108811207
Publisher: Institute of Food Technologists
Year: 1985
Tongue: English
Weight: 495 KB
Volume: 50
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1985.tb13773.x

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