Textural properties of restructed beef products with five binders at four isothermal temperatures

Journal of Food Quality

Volumn 21, Issue 5, 1998, Pages 397-410

  Tsai, S J ^a   Unklesbay, N ^a   Unklesbay, K ^a   Clarke, A ^a  

^a UNIVERSITY OF MISSOURI   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0032392586     PISSN: 01469428     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4557.1998.tb00531.x     Document Type: Article

References (23)

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