Low-temperature osmotic dehydration improves the quality of intermediate moisture meats
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference8 articles.
1. DETERMINATION OF SERUM PROTEINS BY MEANS OF THE BIURET REACTION
2. Cleavage of Structural Proteins during the Assembly of the Head of Bacteriophage T4
3. Studies on factors related to the properties of intermediate moisture meats. Part II. Effect of glycerol on the properties of intermediate moisture meats.
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