The influence of marinating with weak organic acids and salts on the intramuscular connective tissue and sensory properties of beef

✍ Scribed by Nesimi Aktaş; Mükerrem Kaya

• Publisher: Springer
• Year: 2001
• Tongue: English
• Weight: 77 KB
• Volume: 213
• Category: Article
• ISSN: 0044-3026
• DOI: 10.1007/s002170100329