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INFLUENCE OF SODIUM TRIPOLYPHOSPHATE (STP) TREATMENT AND COOKING TIME ON COOK LOSSES AND TEXTURAL PROPERTIES OF RED MEATS

✍ Scribed by S. BELGIN ERDOGDU; FERRUH ERDOGDU; H. IBRAHIM EKIZ

Book ID: 111339130
Publisher: John Wiley and Sons
Year: 2007
Tongue: English
Weight: 229 KB
Volume: 30
Category: Article
ISSN: 0145-8876
DOI: 10.1111/j.1745-4530.2007.00139.x

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