Physicochemical Effects of the Lipid Phase and Protein Level on Meat Emulsion Stability, Texture, and Microstructure

Published 2010 View Full Article

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Title
Physicochemical Effects of the Lipid Phase and Protein Level on Meat Emulsion Stability, Texture, and Microstructure
Authors
Keywords
-
Journal
JOURNAL OF FOOD SCIENCE
Volume 75, Issue 2, Pages S108-S114
Publisher
Wiley
Online
2010-01-09
DOI
10.1111/j.1750-3841.2009.01475.x

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