Properties of Algin/Calcium and Salt/Phosphate Structured Beef Rolls with Added Gums
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1993.tb06153.x/fullpdf
Reference30 articles.
1. Influence of Varying pH and Algin/Calcium Binders on Selected Physical and Sensory Characteristics of Structured Beef
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