INFLUENCE OF SALT ADDITION ON TENDERNESS OF HOT BONED PORK, CHICKEN, TURKEY, AND BEEF ROLLS

✍ Scribed by E. J. FURUMOTO; W. J. STADELMAN

• Book ID: 108804519
• Publisher: Institute of Food Technologists
• Year: 1980
• Tongue: English
• Weight: 284 KB
• Volume: 45
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1980.tb07515.x