Effect of cooking temperature treatment on the textural and viscoelastic characteristics of Frankfurter emulsion /

Effect of cooking temperature treatment on the textural and viscoelastic characteristics of Frankfurter emulsion /

Bibliographic Details
Main Author:	Singh, Yatindra
Language:	English
Published:	The Ohio State University / OhioLINK 1977
Subjects:	Engineering Emulsions Viscoelasticity
Online Access:	http://rave.ohiolink.edu/etdc/view?acc_num=osu1487063539785349

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