✦ LIBER ✦
LOW-TEMPERATURE, LONG-TIME HEATING OF BOVINE MUSCLE 1. Changes in Tenderness, Water-Binding Capacity, pH and Amount of Water-Soluble Components
✍ Scribed by E. LAAKKONEN; G. H. WELLINGTON; J. N. SHERBON
- Book ID
- 108799228
- Publisher
- Institute of Food Technologists
- Year
- 1970
- Tongue
- English
- Weight
- 429 KB
- Volume
- 35
- Category
- Article
- ISSN
- 0022-1147
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