Influence of Varying pH and Algin/Calcium Binders on Selected Physical and Sensory Characteristics of Structured Beef

✍ Scribed by A. D. CLARKE; J. N. SOFOS; G. R. SCHMIDT

• Book ID: 108813598
• Publisher: Institute of Food Technologists
• Year: 1988
• Tongue: English
• Weight: 519 KB
• Volume: 53
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1988.tb09253.x