A modified hot processing strategy for beef: functionality of electrically-stimulated and hot-boned meat preblended with different NaCl concentrations-Reference-Cited by-同舟云学术

A modified hot processing strategy for beef: functionality of electrically-stimulated and hot-boned meat preblended with different NaCl concentrations

Published:1994-01 Issue:6 Volume:27 Page:519-526
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Gariépy C.,Delaquis P.J.,Aalhus J.L.,McGinnis D.S.,Robertson M.,Leblanc C.,Rodrigue N.

Publisher

Elsevier BV

Subject

Food Science

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