Color, Cooking Loss and Textural Properties of Patties as Affected by Catfish Belly Flap Mince Size and Cooking Method
Author:
Publisher
Informa UK Limited
Subject
Aquatic Science,Food Science
Reference63 articles.
1. THE EFFECT OF MEAT PARTICLE SIZE ON EXTRACTABLE PROTEIN, COOKING LOSS AND BINDING STRENGTH IN CHICKEN LOAVES
2. Functionality of muscle constituents in the processing of comminuted meat products
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1. CONSUMER PREFERENCES FOR ATTRIBUTES OF CATFISH NUGGETS: PRICE, BREADING COLOR, COOKING METHOD, AND COUNTRY OF ORIGIN;Aquaculture Economics & Management;2013-04-03
2. A pilot study on low power pulse rate detection based on compressive sampling;2009 Annual International Conference of the IEEE Engineering in Medicine and Biology Society;2009-09
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