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Meat Binding: Emulsions and Batters By Youling Xiong
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Meat Binding: Emulsions and Batters a chapter from the Meat Processing Technology Series published by the American Meat Science Association. The chapter gives an overview of the current understanding... More > of the emulsion theory germane to communiuted meat; that is, batters. Emphasis is devoted to the functional roles that various muscle proteins and added ingredients play in the stabilization of the batters during thermal processing.< Less

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