EFFECT OF TREATMENT OF PRE- AND POST-RIGOR PORCINE MUSCLES WITH LOW SODIUM CHLORIDE CONCENTRATIONS ON THE SUBSEQUENT EXTRACTABILITY OF PROTEINS

✍ Scribed by R. G. JOHNSON; R. L. HENRICKSON

• Book ID: 108799254
• Publisher: Institute of Food Technologists
• Year: 1970
• Tongue: English
• Weight: 396 KB
• Volume: 35
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1970.tb12158.x