Characterization of Exudate Proteins Involved in Binding Meat Pieces into a Sectioned and Formed Beef Steak

✍ Scribed by A. M. BOOREN; R. W. MANDIGO; D. G. OLSON; K. W. JONES

• Book ID: 108805733
• Publisher: Institute of Food Technologists
• Year: 1982
• Tongue: English
• Weight: 815 KB
• Volume: 47
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1982.tb12919.x