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Influence of sodium chloride and pH during acidic marination on water retention and mechanical properties of turkey breast meat

✍ Scribed by Goli, T.; Ricci, J.; Bohuon, P.; Marchesseau, S.; Collignan, A.

Book ID: 122107789
Publisher: Elsevier Science
Year: 2014
Tongue: English
Weight: 592 KB
Volume: 96
Category: Article
ISSN: 0309-1740
DOI: 10.1016/j.meatsci.2013.10.031

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