TEXTURAL PROPERTIES AND COLOR CHARACTERISTICS OF RESTRUCTURED BEEF STEAKS WITH SELECTED BINDERS AND NOMEAT ADJUNCTS
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4573.1992.tb00484.x/fullpdf
Reference35 articles.
1. Effect of lipid antioxidants on the stability of meat during storage
2. Comparison of Sensory and Instrumental Texture Profile Techniques for the Evaluation of Beef and Beef-Soy Loaves
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