PROPERTIES OF CHICKEN BREASTS INJECTED WITH LOW METHOXYL PECTIN
Author:
Publisher
Wiley
Subject
General Medicine
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4506.2000.tb00011.x/fullpdf
Reference25 articles.
1. Water-Binding Capacity of Ground Lamb-Soy Mixtures with Different Levels of Water and Salt and Internal End-Point Temperatures
2. Quality Characteristics of Hydrocolloid-added Oven-Roasted Turkey Breasts
3. Acceptability and Shelf-life of Marinated Fresh and Precooked Pork
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1. Functional properties of bicarbonates on physicochemical attributes of ground beef;LWT;2016-07
2. Functional properties of bicarbonates and lactic acid on chicken breast retail display properties and cooked meat quality;Poultry Science;2015-02
3. Marinating and enhancement of the nutritional content of processed meat products;Processed Meats;2011
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