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Studies on the water holding capacity of meat. II. Re examination of the method for estimating water holding capacity of fresh meat by means of salting and heating of the ground meat and centrifugal separation of the liquid and the modified method



Studies on the water holding capacity of meat. II. Re examination of the method for estimating water holding capacity of fresh meat by means of salting and heating of the ground meat and centrifugal separation of the liquid and the modified method








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Related references

Studies on the water holding capacity of meat part 8 effect of warm salting on the water holding capacity of meat the distribution of carboxyl groups of muscle proteins and the behavior of metal ions in meat. Bulletin of the Faculty of Agriculture Miyazaki University 19(2): 381-387, 1972

Studies on the water holding capacity of meat a method for the determination of water holding capacity of meat and the effects of various food additives on the water holding capacity of meat. Bulletin of the Faculty of Agriculture Miyazaki University 14(2): 381-389, 1967

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