Textural, creep and elastic characteristics of meat emulsion as influenced by fat-protein ratio, cooking temperature and holding time /
| Main Author: | |
|---|---|
| Language: | English |
| Published: |
The Ohio State University / OhioLINK
1980
|
| Subjects: | |
| Online Access: | http://rave.ohiolink.edu/etdc/view?acc_num=osu1487151180163446 |