Humectants improve myosin extractability and water activity of raw, cured intermediate moisture meats
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference22 articles.
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2. Recent Developments in Intermediate Moisture Foods
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4. DETERMINATION OF SERUM PROTEINS BY MEANS OF THE BIURET REACTION
5. The existence of an insoluble Z disc scaffold in chicken skeletal muscle
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