IMPORTANCE OF FAT EMULSIFICATION AND PROTEIN MATRIX CHARACTERISTICS IN MEAT BATTER STABILITY
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4573.1995.tb00564.x/fullpdf
Reference34 articles.
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3. S. BARBUT, A. GORDON, and A. SMITH, 1995 . Effect of cooking temperature on the microstructure of meat batters prepared with salt and phosphate. (In preparation.).
4. Rheological and Gelation Properties of Meat Batters Prepared with Three Chloride Salts
5. Electron Microscopy of a Meat Emulsion
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