Kinetics of hydration properties of meat emulsions containing various fillers during smokehouse cooking
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference27 articles.
1. Official Methods of Analysis;AOAC,1984
2. Functionality of fillers and extenders in meat emulsions;Bawa,1983
3. Comminuted Meat Products: Functional and Microstructural Effects of Fillers and Meat Ingredients
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