Bernthal, P H <br/><br/>
Effect of sodium chloride concentration on pH, water-holding capacity and extractable protein of prerigor and postrigor ground beef.  [electronic resource] 

 -  Meat science  1989 
 - 143-54 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>0309-1740 
<br/><br/><label>Standard No.: </label>10.1016/0309-1740(89)90029-6  doi