Effect of Chloride Salts and Antioxidants on Sensory and Storage Traits of Restructured Beef Steaks
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1990.tb03914.x/fullpdf
Reference33 articles.
1. Effects of Pre-rigor Pressurization, Method of Restructuring, and Salt Level on Characteristics of Restructured Beef Steaks
2. GROUND BEEF EXPOSED TO RADIANT ENERGY: EFFECTS OF FAT AND BHA ON COLOR
3. SOME EFFECTS OF SALT AND MOISTURE ON RANCIDITY IN FATS
4. Antioxidants in Restructured Beef/Pork Steaks
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