TEXTURAL PROPERTIES OF RESTRUCTURED BEEF PRODUCTS WITH FIVE BINDERS AT FOUR ISOTHERMAL TEMPERATURES
Author:
Publisher
Wiley
Subject
Safety, Risk, Reliability and Quality,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4557.1998.tb00531.x/fullpdf
Reference23 articles.
1. Effect of Heating Rate on Meat Batter Stability, Texture and Gelation
2. APPLICATION OF TEXTURE PROFILE ANALYSIS TO INSTRUMENTAL FOOD TEXTURE EVALUATION
3. Sensory, Instrumental Texture Profile and Cooking Properties of Restructured Beef Steaks Made with Various Binders
4. Functionality of Fillers and Meat Ingredients in Comminuted Meat Products
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