Cite
HARVARD Citation
Glorieux, S. et al. (2018). Effect of Meat Type, Animal Fatty Acid Composition, and Isothermal Temperature on the Viscoelastic Properties of Meat Batters. Journal of food science. 83 (6), pp. 1596-1604. [Online].
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Glorieux, S. et al. (2018). Effect of Meat Type, Animal Fatty Acid Composition, and Isothermal Temperature on the Viscoelastic Properties of Meat Batters. Journal of food science. 83 (6), pp. 1596-1604. [Online].