Continuous Restructuring of Mechanically Deboned Chicken Meat by HTST Extrusion-Cooking
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1985.tb10478.x/fullpdf
Reference10 articles.
1. Minced Fish Production From Capelin (Mallotus villosus). A New Method for Gutting, Skinning and Removal of Fat from Small Fatty Fish Species
2. Texturized proteins: Fabrication, flavoring, and nutrition∗
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