Two Methods for Determining Extract Release Volume (ERV) of Fresh and Spoiled Beef and Poultry Meats

✍ Scribed by JAMES M. JAY; ANDREA M. HOLLINGSHED

• Book ID: 108816583
• Publisher: Institute of Food Technologists
• Year: 1990
• Tongue: English
• Weight: 270 KB
• Volume: 55
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1990.tb03966.x