Relationship between Meat Swelling, Viscosity, Extract-release Volume, and Water-holding Capacity in Evaluating Beef Microbiol Quality

✍ Scribed by LEORA A. SHELEF; JAMES M. JAY

• Book ID: 108798956
• Publisher: Institute of Food Technologists
• Year: 1969
• Tongue: English
• Weight: 439 KB
• Volume: 34
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1969.tb12080.x