THE EFFECT OF ORGANIC ACID MARINATION ON TENDERNESS, COOKING LOSS AND BOUND WATER CONTENT OF BEEF
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4573.2003.tb00699.x/fullpdf
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4. R. FENNEMA, 1985 . Food Chemistry , pp.245 -369 , Marcel Dekker, New York.
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