Effect of cooking temperature on the microstructure of meat batters prepared with salt and phosphate

LWT

Volumn 29, Issue 5-6, 1996, Pages 475-480

  Barbut, S ^a   Smith, A ^a   Gordon, A ^b  

^a UNIVERSITY OF GUELPH   (Canada)

^b Grace Foods   (Jamaica)

Author keywords

[No Author keywords available]

Indexed keywords

AVES; MELEAGRIS GALLOPAVO;

EID: 0030524851     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1006/fstl.1996.0073     Document Type: Article

References (21)

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