Cite
HARVARD Citation
Lee, H. et al. (2020). Cold‐batter mincing of hot‐boned and crust‐freeze‐air‐chilled ham muscle reduced fat content in protein gels. International journal of food science & technology. pp. 3267-3277. [Online].
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Lee, H. et al. (2020). Cold‐batter mincing of hot‐boned and crust‐freeze‐air‐chilled ham muscle reduced fat content in protein gels. International journal of food science & technology. pp. 3267-3277. [Online].