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KINETICS OF PROTEIN GELATION AS AFFECTING DEVELOPMENT OF TEXTURE AND FAT STABILIZATION DURING RAPID COOKING OF MEAT BATTERS

$295,854FY2009National Institute of Food and AgricultureUSDA

North Carolina State University, Raleigh NC

Investigators

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KINETICS OF PROTEIN GELATION AS AFFECTING DEVELOPMENT OF TEXTURE AND FAT STABILIZATION DURING RAPID COOKING OF MEAT BATTERS · GrantIndex