✦ LIBER ✦
Textural properties and microstructure of low-fat and sodium-reduced meat batters formulated with gellan gum and dicationic salts
✍ Scribed by Alfonso Totosaus; M. Lourdes Pérez-Chabela
- Book ID
- 116726358
- Publisher
- Elsevier Science
- Year
- 2009
- Tongue
- English
- Weight
- 619 KB
- Volume
- 42
- Category
- Article
- ISSN
- 1096-1127
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