Effect of reduced sodium chloride concentration and tetrasodium pyrophosphate on pH, water-holding capacity and extractable protein of prerigor and postrigor ground beef.
Bernthal, P H
Effect of reduced sodium chloride concentration and tetrasodium pyrophosphate on pH, water-holding capacity and extractable protein of prerigor and postrigor ground beef. [electronic resource] - Meat science 1991 - 69-82 p. digital
Publication Type: Journal Article
0309-1740
10.1016/0309-1740(91)90024-K doi
Effect of reduced sodium chloride concentration and tetrasodium pyrophosphate on pH, water-holding capacity and extractable protein of prerigor and postrigor ground beef. [electronic resource] - Meat science 1991 - 69-82 p. digital
Publication Type: Journal Article
0309-1740
10.1016/0309-1740(91)90024-K doi