Effect of comminution method and raw binder system in restructured beef
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference19 articles.
1. Effects of flake size on textural and cooking properties of restructured beef and pork steaks;Berry;J. Food Sci.,1987
2. Sensory, instrumental texture profile and cooking properties of restructured beef steaks made with various binders;Chen;J. Food Sci.,1991
3. Effect of algin/calcium binder levels on the various characteristics of structured beef;Clarke;J. Food Sci.,1988
4. Effect of algin/calcium binder levels on the various characteristics of structured beef;Clarke;J. Food Sci.,1988
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