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Texture of Uncooked and Cooked Low- and High-Fat Meat Batters As Affected by High Hydrostatic Pressure

✍ Scribed by Carballo, José; Fernández, Paloma; Colmenero, Francisco Jiménez

Book ID: 127337876
Publisher: American Chemical Society
Year: 1996
Tongue: English
Weight: 42 KB
Volume: 44
Category: Article
ISSN: 0021-8561
DOI: 10.1021/jf960210o

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