LWT · 2014 · 113 citations · 41 references
AgricultureFood ScienceNutritional SciencesFood RheologyMeat ScienceRheologyMeat ColorMeat EmulsionsMeat QualityMeat TextureRheology Of Meat ProductsViscoelastic Properties Of FoodsCuring ReactionsFibersGelation MechanismsGelation TemperatureMeat Batter RheologyMeat Emulsion FormulationReduced-sodium Meat ProductsRheological Properties
41
Reducing salt: A challenge for the meat industry
Eoin Desmond · Meat Science · 2006 · 805 citations
Starch chemistry and technology
John F. Kennedy, Charles A. White · Carbohydrate Polymers · 1987 · 718 citations
Agriculture, Chemistry, Food Science +11