Relationship between Meat Swelling, Viscosity, Extract‐release Volume, and Water‐holding Capacity in Evaluating Beef Microbiol Quality
- 1 November 1969
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 34 (6) , 532-535
- https://doi.org/10.1111/j.1365-2621.1969.tb12080.x
Abstract
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