NDLI: TEXTURAL PROPERTIES OF RESTRUCTURED BEEF PRODUCTS WITH FIVE BINDERS AT FOUR ISOTHERMAL TEMPERATURES

Content Provider	Scilit
Author	Tsai, S. -J. Unklesbay, N. Clarke, A. Unklesbay, K.
Copyright Year	1998
Description	Journal: Journal of Food Quality
Related Links	https://onlinelibrary.wiley.com/doi/pdf/10.1111/j.1745-4557.1998.tb00531.x
Ending Page	410
Page Count	14
Starting Page	397
ISSN	01469428
e-ISSN	17454557
DOI	10.1111/j.1745-4557.1998.tb00531.x
Journal	Journal of Food Quality
Issue Number	5
Volume Number	21
Language	English
Publisher	Wiley-Blackwell
Publisher Date	1998-09-01
Access Restriction	Open
Subject Keyword	Journal: Journal of Food Quality Agriculture and Animal Production Restructured Beef Products
Content Type	Text
Resource Type	Article
Subject	Safety, Risk, Reliability and Quality Food Science

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TEXTURAL PROPERTIES OF RESTRUCTURED BEEF PRODUCTS WITH FIVE BINDERS AT FOUR ISOTHERMAL TEMPERATURES