Effect of Heating Rate on Meat Batter Stability, Texture and Gelation
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1990.tb06756.x/fullpdf
Reference19 articles.
1. RHEOLOGICAL AND GELATION PROPERTIES OF REDUCED SALT MEAT EMULSIONS CONTAINING POLYPHOSPHATES
2. L.R. Correia, and G.S. Mittal, 1988 . Meat batter rigidity changes during cooking . Proc. 34th Int. Congress of Meat Sci. & Tech.327 .
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