Physicochemical Effects of the Lipid Phase and Protein Level on Meat Emulsion Stability, Texture, and Microstructure
Author:
Publisher
Wiley
Subject
Food Science
Reference43 articles.
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2. Protein-protein interaction in processed meats;Acton;37th Ann Reciprocal Meat Conf Proc,1984
3. Physical, chemical and sensory characteristics of cooked meat emulsion style products containing vegetable oils;Ambrosiadis;Int J Food Sci Technol,1996
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