Statistics for Effect of muscle protein and fat addition on the physico-chemical, textural and sensory characteristics of meat analogues : a thesis presented in partial fulfilmenirhtit of the requirements for the degree of Master of Food Technology at Massey University, Riddet Institute, Palmerston North, New Zealand. EMBARGOED until 1 March 2027.
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| Effect of muscle protein and fat addition on the physico-chemical, textural and sensory characteristics of meat analogues : a thesis presented in partial fulfilmenirhtit of the requirements for the degree of Master of Food Technology at Massey University, Riddet Institute, Palmerston North, New Zealand. EMBARGOED until 1 March 2027. | 2 |
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| December 2025 | 2 |
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