Subject: Processed meat -- Fat reduction -- Cellulose -- Modified cellulose -- Meat ingredients - British Library Electronic Legal Deposit Catalogue-Journal Issues and Articles Search Results

Subject Processed meat -- Fat reduction -- Cellulose -- Modified cellulose -- Meat ingredients

1. Structural and functional properties of modified cellulose ingredients and their application in reduced-fat meat batters. (January 2023)

Authors:: Bohrer, B.M.; Izadifar, M.; Barbut, S.
Journal:: Meat science
Issue:: Volume 195(2023)
Page Start:
Record Type:: Journal Article
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