Water Molecular Properties in Forcemeats and Finely Ground Sausages Containing Plant Fat

Author: Baranowska Hanna  

Publisher: Springer Publishing Company

ISSN: 1557-1858

Source: Food Biophysics, Vol.6, Iss.1, 2011-03, pp. : 133-137

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content