The effect of cooking temperature on the functional properties of beef proteins: The role of ionic strength, pH, and pyrophosphate
- 1 January 1987
- journal article
- research article
- Published by Elsevier in Meat Science
- Vol. 20 (2) , 129-147
- https://doi.org/10.1016/0309-1740(87)90033-7
Abstract
No abstract availableThis publication has 26 references indexed in Scilit:
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