Youssef, M.K.

University of Guelph

1 paper on CoChatORCID 0000-0001-6418-2526

Most cited papers

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Effects of protein level and fat/oil on emulsion stability, texture, microstructure and color of meat batters
Youssef, M. K., & Barbut, S. (2009) · Meat Science
Meat and Animal Product QualityProteins in Food Systems
Cited by 238

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