{"publication":"Food Hydrocolloids","citation":{"mla":"Lautenschläger, Ralf, et al. “Dynamic Rheology, Microstructure and Texture Properties of Model Porcine Meat Batter as Affected by Different Cold-Set Binding Systems.” <i>Food Hydrocolloids</i>, vol. 77, no. 4, 2018, pp. 937–44.","chicago":"Lautenschläger, Ralf, A. Sadeghi-Mehr, P. Raudsepp, D. A.  Brüggemann, and S. Drusch. “Dynamic Rheology, Microstructure and Texture Properties of Model Porcine Meat Batter as Affected by Different Cold-Set Binding Systems.” <i>Food Hydrocolloids</i> 77, no. 4 (2018): 937–44.","din1505-2-1":"<span style=\"font-variant:small-caps;\">Lautenschläger, Ralf</span> ; <span style=\"font-variant:small-caps;\">Sadeghi-Mehr, A.</span> ; <span style=\"font-variant:small-caps;\">Raudsepp, P.</span> ; <span style=\"font-variant:small-caps;\">Brüggemann, D. A. </span> ; <span style=\"font-variant:small-caps;\">Drusch, S.</span>: Dynamic rheology, microstructure and texture properties of model porcine meat batter as affected by different cold-set binding systems. In: <i>Food Hydrocolloids</i> Bd. 77 (2018), Nr. 4, S. 937–944","chicago-de":"Lautenschläger, Ralf, A. Sadeghi-Mehr, P. Raudsepp, D. A.  Brüggemann und S. Drusch. 2018. Dynamic rheology, microstructure and texture properties of model porcine meat batter as affected by different cold-set binding systems. <i>Food Hydrocolloids</i> 77, Nr. 4: 937–944.","havard":"R. Lautenschläger, A. Sadeghi-Mehr, P. Raudsepp, D.A. Brüggemann, S. Drusch, Dynamic rheology, microstructure and texture properties of model porcine meat batter as affected by different cold-set binding systems, Food Hydrocolloids. 77 (2018) 937–944.","van":"Lautenschläger R, Sadeghi-Mehr A, Raudsepp P, Brüggemann DA, Drusch S. Dynamic rheology, microstructure and texture properties of model porcine meat batter as affected by different cold-set binding systems. Food Hydrocolloids. 2018;77(4):937–44.","ufg":"<b>Lautenschläger, Ralf u. a.</b>: Dynamic rheology, microstructure and texture properties of model porcine meat batter as affected by different cold-set binding systems, in: <i>Food Hydrocolloids</i> 77 (2018), H. 4,  S. 937–944.","bjps":"<b>Lautenschläger R <i>et al.</i></b> (2018) Dynamic Rheology, Microstructure and Texture Properties of Model Porcine Meat Batter as Affected by Different Cold-Set Binding Systems. <i>Food Hydrocolloids</i> <b>77</b>, 937–944.","ieee":"R. Lautenschläger, A. Sadeghi-Mehr, P. Raudsepp, D. A. Brüggemann, and S. Drusch, “Dynamic rheology, microstructure and texture properties of model porcine meat batter as affected by different cold-set binding systems,” <i>Food Hydrocolloids</i>, vol. 77, no. 4, pp. 937–944, 2018.","short":"R. Lautenschläger, A. Sadeghi-Mehr, P. Raudsepp, D.A. Brüggemann, S. Drusch, Food Hydrocolloids 77 (2018) 937–944.","apa":"Lautenschläger, R., Sadeghi-Mehr, A., Raudsepp, P., Brüggemann, D. A., &#38; Drusch, S. (2018). Dynamic rheology, microstructure and texture properties of model porcine meat batter as affected by different cold-set binding systems. <i>Food Hydrocolloids</i>, <i>77</i>(4), 937–944.","ama":"Lautenschläger R, Sadeghi-Mehr A, Raudsepp P, Brüggemann DA, Drusch S. Dynamic rheology, microstructure and texture properties of model porcine meat batter as affected by different cold-set binding systems. <i>Food Hydrocolloids</i>. 2018;77(4):937-944."},"page":"937 - 944","issue":"4","user_id":"83778","title":"Dynamic rheology, microstructure and texture properties of model porcine meat batter as affected by different cold-set binding systems","status":"public","type":"journal_article","volume":77,"author":[{"last_name":"Lautenschläger","full_name":"Lautenschläger, Ralf","id":"62087","first_name":"Ralf"},{"last_name":"Sadeghi-Mehr","full_name":"Sadeghi-Mehr, A.","first_name":"A."},{"last_name":"Raudsepp","full_name":"Raudsepp, P.","first_name":"P."},{"full_name":"Brüggemann, D. A. ","last_name":"Brüggemann","first_name":"D. A. "},{"first_name":"S.","last_name":"Drusch","full_name":"Drusch, S."}],"publication_status":"published","_id":"5648","intvolume":"        77","date_updated":"2024-05-17T11:20:39Z","year":"2018","date_created":"2021-04-20T14:45:40Z","language":[{"iso":"eng"}]}