# Effect of Gradual Heating and Fat/Oil Type on Fat Stability, Texture, Color, and Microstructure of Meat Batters

> Research article (Journal of Food Science, 2016) · cited 28× · AI/ML

**Wikidata**: [openalex:W2508417798](https://www.wikidata.org/wiki/openalex:W2508417798)  
**Source**: https://4ort.xyz/entity/effect-of-gradual-heating-and-fat-oil-type-on-fat-stability-texture-color-and-microstructure-of-meat-batters