Phosphate Type and Salt Concentration Effects on Shear Strength of and Packaging Film Adhesion to Processed Meat From a Cook-in Packaging System

✍ Scribed by M.J. ROSINSKI; C.R. BARMORE; W.C. BRIDGES JR; R.L DICK; J.C. ACTON

• Book ID: 108814058
• Publisher: Institute of Food Technologists
• Year: 1989
• Tongue: English
• Weight: 813 KB
• Volume: 54
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1989.tb05125.x