Bernthal, P H <br/><br/>
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 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>0309-1740 
<br/><br/><label>Standard No.: </label>10.1016/0309-1740(91)90024-K  doi