Mechanism of Binding of Chunks of Meat
Open Access
- 1 September 1973
- journal article
- Published by Elsevier in Poultry Science
- Vol. 52 (5) , 1977-1979
- https://doi.org/10.3382/ps.0521977
Abstract
No abstract availableKeywords
This publication has 2 references indexed in Scilit:
- The Effect of Vacuum, Pressure, pH and Different Meat Types on the Binding Ability of Poultry MeatPoultry Science, 1970
- Mechanism of Binding Chunks of Meat 1. Effect of Physical and Chemical TreatmentsCanadian Institute of Food Technology Journal, 1970