Texture, colour and sensory evaluation of a conventionally and ohmically cooked meat emulsion batter-Reference-Cited by-同舟云学术

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Texture, colour and sensory evaluation of a conventionally and ohmically cooked meat emulsion batter

Published:2004-10-07 Issue:14 Volume:84 Page:1861-1870
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Shirsat Nicky,Brunton Nigel P,Lyng James G,McKenna Brian,Scannell Amalia

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Cited by 51 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

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