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]

By: Contributor(s): Producer: 20121002Description: 69-82 p. digitalISSN:
  • 0309-1740
Online resources: In: Meat science vol. 29
Tags from this library: No tags from this library for this title. Log in to add tags.
Star ratings
    Average rating: 0.0 (0 votes)
No physical items for this record

Publication Type: Journal Article

There are no comments on this title.

to post a comment.