BINDING OF MEAT PIECES: AN INVESTIGATION OF THE USE OF MYOSIN‐CONTAINING EXTRACTS FROM PRE‐ AND POST‐RIGOR BOVINE MUSCLE AS MEAT BINDING AGENTS
- 1 September 1979
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 44 (5) , 1443-1446
- https://doi.org/10.1111/j.1365-2621.1979.tb06458.x
Abstract
No abstract availableThis publication has 9 references indexed in Scilit:
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