Microstructure of Meat Emulsions in Relation to Fat Stabilization

Authors

Chong M. Lee

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 License.

Recommended Citation

Lee, Chong M. (1985) "Microstructure of Meat Emulsions in Relation to Fat Stabilization," Food Structure: Vol. 4: No. 1, Article 8.
Available at: https://digitalcommons.usu.edu/foodmicrostructure/vol4/iss1/8