THE EFFECT OF MEAT PARTICLE SIZE ON EXTRACTABLE PROTEIN, COOKING LOSS AND BINDING STRENGTH IN CHICKEN LOAVES

✍ Scribed by J. C. ACTON

• Book ID: 108799916
• Publisher: Institute of Food Technologists
• Year: 1972
• Tongue: English
• Weight: 839 KB
• Volume: 37
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1972.tb05825.x