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Rheological properties of comminuted meat batters and the relationship to constituent interactions
Author(s) -
JR D. L. BURGE,
ACTON J. C.
Publication year - 1984
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1984.tb01891.x
Subject(s) - citation , south carolina , library science , computer science , political science , public administration