Stabilization of meat suspensions by organogelation: A rheological approach
Article first published online: 19 OCT 2012
Copyright © 2012 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim
European Journal of Lipid Science and Technology
Volume 114, Issue 12, pages 1381–1389, December 2012
How to Cite
Lupi, F. R., Gabriele, D., Baldino, N., Seta, L., de Cindio, B. and De Rose, C. (2012), Stabilization of meat suspensions by organogelation: A rheological approach. Eur. J. Lipid Sci. Technol., 114: 1381–1389. doi: 10.1002/ejlt.201200212
- Issue published online: 11 DEC 2012
- Article first published online: 19 OCT 2012
- Accepted manuscript online: 3 SEP 2012 02:30AM EST
- Manuscript Accepted: 16 AUG 2012
- Manuscript Revised: 23 JUL 2012
- Manuscript Received: 5 JUN 2012
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