Browsing Food Science Institute by Subject "Gelatin"

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Browsing Food Science Institute by Subject "Gelatin"

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  • Kenney, P.B.; Kropf, Donald H.; Kastner, Curtis L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-10-15)
    Connective tissue, from the outside of three major chuck muscles, was evaluated for binding properties when incorporated either raw or following preheating into precooked, restructured beef. Food-grade gelatin was ...

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