Search Results       Your search for [subject]Reformed meat -- Binding mechanism and methods returned 1 record.           Physical, chemical and sensory characteristics of reformed ham with varying levels of duck meat. by Perez, Susan R.; Los Baños, Laguna: University of the Philippines at Los Baños, 1987. Subject: Meat technology; Duck meat manufacture; Duck meat processing -- Reformed hams; Duck meat -- Effects to physical, chemical and sensory characteristics; Reformed meat -- Binding mechanism and methods.          Add to Book Cart Relevance: 45.05%