THERMO-RHEOLOGICAL PROPERTIES AND COOKING YIELD OF SAUSAGE-TYPE PRODUCTS AS AFFECTED BY LEVELS OF FAT AND ADDED-WATER
Author:
Publisher
Wiley
Subject
Safety, Risk, Reliability and Quality,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4557.1998.tb00510.x/fullpdf
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3. Functionality of muscle proteins in gelation mechanisms of structured meat products
4. Effects of Fat Level and Cooking Method on Sensory and Textural Properties of Ground Beef Patties
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