Influence of Varying pH and Algin/Calcium Binders on Selected Physical and Sensory Characteristics of Structured Beef
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1988.tb09253.x/fullpdf
Reference13 articles.
1. Effect of Algin/Calcium Binder Levels on Various Characteristics of Structured Beef
2. Thermal transitions of myosin and its helical fragments. II. Solvent-induced variations in conformational stability
3. Binding, Sensory and Storage Properties of Algin/Calcium Structured Beef Steaks
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