Effect of a beating process, as a means of reducing salt content in Chinese-style meatballs (kung-wan): a dynamic rheological and Raman spectroscopy study. [electronic resource]

By: Contributor(s): Producer: 20140729Description: 669-74 p. digitalISSN:
  • 1873-4138
Subject(s): Online resources: In: Meat science vol. 96
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Publication Type: Journal Article; Research Support, Non-U.S. Gov't

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