MEAT SPAGHETTI TENSILE STRENGTH AND EXTENSIBILITY AS INDICATORS OF THE MANUFACTURING QUALITY OF THAWED BEEF
Author:
Publisher
Wiley
Subject
Safety, Risk, Reliability and Quality,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4557.2005.00048.x/fullpdf
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3. Noodle Quality as Related to Sorghum Starch Properties
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