Effects of Nonvacuum, Vacuum and Nitrogen Back‐Flush Tumbling on Various Characteristics of Restructured Cured Beef
- 1 September 1986
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 51 (5) , 1166-1168
- https://doi.org/10.1111/j.1365-2621.1986.tb13074.x
Abstract
No abstract availableKeywords
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