On the rheological and fracture properties of doughs and heated comminuted cured meat products.

T. van Vliet, P.S. van Roon

    Research output: Chapter in Book/Report/Conference proceedingConference paper

    Original languageEnglish
    Title of host publicationProc. Int. Food Technology Exposition and Conf., Den Haag 1992: Trends in modern meat technology 3, P.S van Roon et al. (eds.). Wageningen
    Pages13-21
    Publication statusPublished - 1993

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