Effect of Meat Type, Animal Fatty Acid Composition, and Isothermal Temperature on the Viscoelastic Properties of Meat Batters

Journal of Food Science, EarlyView.

Source: Journal of Food Science - May 22, 2018 Category: Food Science Authors: SelineGlorieux , LiselotSteen , JosDe Brabanter , ImogenFoubert , IlseFraeye Source Type: research