EFFECTS OF TYPES OF FAT AND OF RATES AND TEMPERATURES OF COMMINUTION ON DISPERSION OF LIPIDS IN FRANKFURTERS
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1971.tb04039.x/fullpdf
Reference8 articles.
1. Electron Microscopy of a Meat Emulsion
2. Tests of Equality Between Sets of Coefficients in Two Linear Regressions
3. IMPROVEMENTS IN EPOXY RESIN EMBEDDING METHODS
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4. Effect of type and level of added fat on heat induced binding in a fish loaf product*;International Journal of Food Science & Technology;2007-06-28
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