Influence of freezing and thawing on the hydration characteristics, quality, and consumer acceptance of whole muscle beef injected with solutions of salt and phosphate

✍ Scribed by Z. Pietrasik; J.A.M. Janz

• Book ID: 116737556
• Publisher: Elsevier Science
• Year: 2009
• Tongue: English
• Weight: 218 KB
• Volume: 81
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/j.meatsci.2008.10.006