(Q47675615)

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DISCUSSION OF THE BINDING QUALITY OF MINCED MEATS BASED ON THEIR RHEOLOGICAL PROPERTIES BEFORE AND AFTER HEATING.

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Europe PubMed Central

PubMed publication ID

28372006

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4 February 2018

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http://europepmc.org/abstract/MED/28372006

title

DISCUSSION OF THE BINDING QUALITY OF MINCED MEATS BASED ON THEIR RHEOLOGICAL PROPERTIES BEFORE AND AFTER HEATING. (English)

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Europe PubMed Central

PubMed publication ID

28372006

retrieved

4 February 2018

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http://europepmc.org/abstract/MED/28372006

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Yasushi Sato

1

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28372006

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4 February 2018

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http://europepmc.org/abstract/MED/28372006

Teruo Nakayama

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2

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PubMed publication ID

28372006

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4 February 2018

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publication date

1 July 1970

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28372006

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Journal of Texture Studies

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PubMed publication ID

28372006

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http://europepmc.org/abstract/MED/28372006

volume

1

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28372006

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http://europepmc.org/abstract/MED/28372006

issue

3

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PubMed publication ID

28372006

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http://europepmc.org/abstract/MED/28372006

page(s)

309-326

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28372006

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10.1111/J.1745-4603.1970.TB00732.X

1 reference

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Europe PubMed Central

PubMed publication ID

28372006

retrieved

4 February 2018

reference URL

http://europepmc.org/abstract/MED/28372006

PubMed publication ID

28372006

1 reference

stated in

Europe PubMed Central

PubMed publication ID

28372006

retrieved

4 February 2018

reference URL

http://europepmc.org/abstract/MED/28372006

(Q47675615)

DISCUSSION OF THE BINDING QUALITY OF MINCED MEATS BASED ON THEIR RHEOLOGICAL PROPERTIES BEFORE AND AFTER HEATING.

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