NDLI: Moisture mobility in meat emulsion during cooking

Content Provider	Scilit
Author	Mittal, G. S. Blaisdell, J. L. Herum, F. L.
Copyright Year	2007
Description	Journal: International Journal of Food Science & Technology
Related Links	http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.1982.tb00232.x/pdf
Ending Page	726
Page Count	8
Starting Page	719
ISSN	09505423
e-ISSN	13652621
DOI	10.1111/j.1365-2621.1982.tb00232.x
Journal	International Journal of Food Science & Technology
Issue Number	6
Volume Number	17
Language	English
Publisher	Wiley-Blackwell
Publisher Date	2007-06-28
Access Restriction	Open
Subject Keyword	Journal: International Journal of Food Science & Technology Food Science and Technology Meat Emulsion Emulsion During Cooking Moisture Mobility in Meat
Content Type	Text
Resource Type	Article
Subject	Industrial and Manufacturing Engineering Food Science

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Moisture mobility in meat emulsion during cooking