Cite
MLA Citation
Hong Chul Lee et al.. “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, vol. 55, 2020, pp. 3267–3277. http://access.bl.uk/ark:/81055/vdc_100110172100.0x000035