Effects of Chloride Salts on Appearance, Palatability, and Storage Traits of Flaked and Formed Beef Bullock Restructured Steaks-Reference-Cited by-同舟云学术

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Effects of Chloride Salts on Appearance, Palatability, and Storage Traits of Flaked and Formed Beef Bullock Restructured Steaks

Published:1986-11 Issue:6 Volume:51 Page:1424-1426
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

MILLER M. F.,DAVIS G. W.,SEIDEMAN S. C.,RAMSEY C. B.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1986.tb13825.x/fullpdf

Reference25 articles.

1. AOAC . 1980 . "Official Methods of Analysis ," 11th ed. , p.238 . Assoc. of Official Analytical Chemists, Washington, DC.

2. Biochemistry Of Meat Hydration

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