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For: Cortez-Vega WR, Fonseca GG, Prentice C. Effects of soybean protein, potato starch and pig lard on the properties of frankfurters formulated from mechanically separated chicken meat surimi-like material. FOOD SCI TECHNOL INT 2013;19:461-71. [PMID: 23729422 DOI: 10.1177/1082013212457667] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]

For:	Cortez-Vega WR, Fonseca GG, Prentice C. Effects of soybean protein, potato starch and pig lard on the properties of frankfurters formulated from mechanically separated chicken meat surimi-like material. FOOD SCI TECHNOL INT 2013;19:461-71. [PMID: 23729422 DOI: 10.1177/1082013212457667] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]

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(The first 100,000 artilces are displayed in RCA.)