Effect of beating processing, as a means of reducing salt content in frankfurters: A physico-chemical and Raman spectroscopic study

✍ Scribed by Kang, Zhuang-Li; Wang, Peng; Xu, Xing-Lian; Zhu, Chao-Zhi; Li, Ke; Zhou, Guang-Hong

• Book ID: 124114253
• Publisher: Elsevier Science
• Year: 2014
• Tongue: English
• Weight: 245 KB
• Volume: 98
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/j.meatsci.2014.05.025