Effect of sodium chloride concentration on pH, water-holding capacity and extractable protein of prerigor and postrigor ground beef
- 1 January 1989
- journal article
- research article
- Published by Elsevier in Meat Science
- Vol. 25 (2) , 143-154
- https://doi.org/10.1016/0309-1740(89)90029-6
Abstract
No abstract availableThis publication has 15 references indexed in Scilit:
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