Quality of reduced-fat meat emulsion: effect of pre-emulsified duck skin and hydrocolloids
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-020-04633-w.pdf
Reference33 articles.
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4. Bourne MC, Kenny JF, Barnard J (1978) Computer-assisted readout of data from texture profile analysis curves 1. J Texture Stud 9:481–494
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