Stabilization of meat suspensions by organogelation: A rheological approach
Author:
Affiliation:
1. Department of Engineering Modelling, University of Calabria, Rende, CS, Italy
2. Dodaro Salumi S.r.l., Castrolibero, CS, Italy
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.201200212
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