Textural, creep and elastic characteristics of meat emulsion as influenced by fat-protein ratio, cooking temperature and holding time /

Textural, creep and elastic characteristics of meat emulsion as influenced by fat-protein ratio, cooking temperature and holding time /

Bibliographic Details
Main Author:	Siripurapu, Subhash Chandra Bose
Language:	English
Published:	The Ohio State University / OhioLINK 1980
Subjects:	Engineering Sausages Food texture
Online Access:	http://rave.ohiolink.edu/etdc/view?acc_num=osu1487151180163446

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