Effects of Blade Tenderization, Vacuum Mixing, Salt Addition and Mixing Time on Binding of Meat Pieces into Sectioned and Formed Beef Steaks

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

• Book ID: 108804853
• Publisher: Institute of Food Technologists
• Year: 1981
• Tongue: English
• Weight: 405 KB
• Volume: 46
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1981.tb04461.x