Textural and sensory quality of poultry meat batter containing malva nut gum, salt and phosphate

✍ Scribed by Promluck Somboonpanyakul; Shai Barbut; Pantipa Jantawat; Ninnart Chinprahast

• Book ID: 116725842
• Publisher: Elsevier Science
• Year: 2007
• Tongue: English
• Weight: 398 KB
• Volume: 40
• Category: Article
• ISSN: 1096-1127
• DOI: 10.1016/j.lwt.2005.12.008