Author:
Imm J. Y.,Regenstein J. M.
Reference22 articles.
1. Functionality of muscle constituents in the processing of comminuted meat products;Acton;CRC Crit. Rev. Food Sci. Nutr.,1983
2. Functionality of fillers in comminuted meat products;Comer;Can. Inst. Food Sci. Technol. J.,1979
3. Ultrastructure of low-fat ground beef patties with added whey protein concentrate;El-Magoli;Food Hydrocolloids,1995
4. Gelation in meat batters;Foegeding;Proc. Recip. Meat Conf.,1988
5. Gaska , M.T.G. 1979 A study of emulsion formation with chicken breast muscle using timed emulsification M.S. thesis Cornell Univ.
Cited by
4 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献