A comparison of fat-holding between beefburgers and emulsion sausages
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference13 articles.
1. IMPORTANCE OF FAT EMULSIFICATION AND PROTEIN MATRIX CHARACTERISTICS IN MEAT BATTER STABILITY
2. Electron Microscopy of a Meat Emulsion
3. Factors that influence the coalescence stability of protein-stabilised emulsions, estimated from the proportion of oil extracted by hexane
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