Effect of temperature and fat type on the viscoelastic properties of meat batters prepared with white and red chicken meat
S. Glorieux, L. Steen, I. Foubert and I. Fraeye
Effect of temperature and fat type on the viscoelastic properties of meat batters prepared with white and red chicken meat
S. Glorieux, L. Steen, I. Foubert and I. Fraeye