Cite
HARVARD Citation
Santhi, D. et al. (2017). Factors influencing meat emulsion properties and product texture: A review. Critical reviews in food science and nutrition. 57 (10), pp. 2021-2027. [Online].
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Santhi, D. et al. (2017). Factors influencing meat emulsion properties and product texture: A review. Critical reviews in food science and nutrition. 57 (10), pp. 2021-2027. [Online].