Author:
CARPENTER M.D.,JANKY D.M.,ARAFA A.S.,OBLINGER J.L.,KOBURGER J.A.
Subject
Animal Science and Zoology,General Medicine
Reference16 articles.
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4. Water holding capacity of meat as effected by phosphates. 1. Influence of sodium chloride and phosphates on the water retention of comminuted meat at various pH values;Hellandoorn;Food Technol.,1962
5. Sensory, physical, and microbiological comparison of brinechilled, water-chilled, and hot-packaged (no chill) broilers;Janky;Poultry Sci.,1978
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