Processing Characteristics of Freeze-Dried Pork Powder for Meat Emulsion Gel
Author:
Funder
Korea Food Research Institute
Publisher
Korean Society for Food Science of Animal Resources
Subject
Animal Science and Zoology,Food Science
Link
http://www.kosfaj.org/download/download_pdf?doi=10.5851/kosfa.2021.e51
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4. Importance of fat emulsification and protein matrix characteristics in meat batter stability;Barbut;J Muscle Foods,1995
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