Influence of fat homogenization on heat penetration of luncheon meat

Influence of fat homogenization on heat penetration of luncheon meat

Research Authors
Youssef, M.K.E.
Research Department
Department of Food Science and Technology
Research Journal
Bull.
Research Member
Mohamed Kamal El-Sayed Yussef
Research Pages
1-14
Research Publisher
Central Institute of Food Sci. & Technology Utrecht, Holland
Research Rank
1
Research Year
1963