Effects of Blade Tenderization, Vacuum Mixing, Salt Addition and Mixing Time on Binding of Meat Pieces into Sectioned and Formed Beef Steaks
- 1 November 1981
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 46 (6) , 1678-1680
- https://doi.org/10.1111/j.1365-2621.1981.tb04461.x
Abstract
No abstract availableKeywords
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