DISCUSSION OF THE BINDING QUALITY OF MINCED MEATS BASED ON THEIR RHEOLOGICAL PROPERTIES BEFORE AND AFTER HEATING. (Q47675615)
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| Language | Label | Description | Also known as |
|---|---|---|---|
| English | DISCUSSION OF THE BINDING QUALITY OF MINCED MEATS BASED ON THEIR RHEOLOGICAL PROPERTIES BEFORE AND AFTER HEATING. |
scientific article |
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DISCUSSION OF THE BINDING QUALITY OF MINCED MEATS BASED ON THEIR RHEOLOGICAL PROPERTIES BEFORE AND AFTER HEATING. (English)
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Yasushi Sato
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Teruo Nakayama
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1 July 1970
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1
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3
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309-326
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