Effects of protein level and fat/oil on emulsion stability, texture, microstructure and color of meat batters

Published 2009 View Full Article

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Title
Effects of protein level and fat/oil on emulsion stability, texture, microstructure and color of meat batters
Authors
Keywords
-
Journal
MEAT SCIENCE
Volume 82, Issue 2, Pages 228-233
Publisher
Elsevier BV
Online
2009-01-19
DOI
10.1016/j.meatsci.2009.01.015

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