Water-Binding Capacity of Ground Lamb-Soy Mixtures with Different Levels of Water and Salt and Internal End-Point Temperatures
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1988.tb07709.x/fullpdf
Reference21 articles.
1. AN OBJECTIVE MEASUREMENT FOR EVALUATION OF BIND IN RESTRUCTURED LAMB ROASTS
2. EFFECT OF SALT AND TEXTURED SOY LEVEL ON SENSORY CHARACTERISTICS OF BEEF PATTIES
3. PARAMETERS AFFECTING MEAT PROTEIN EXTRACTION AND INTERPRETATION OF MODEL SYSTEM DATA FOR MEAT EMULSION FORMATION
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