Phosphate Type, Concentration and Preblend Duration to Improve Water Holding Capacity of Beef Connective Tissue

Eilert, S.J.; Calhoun, C.M.; Mandigo, R.W.

Journal of Muscle Foods 7(2): 255-269

1996


DOI: 10.1111/j.1745-4573.1996.tb00601.x
Accession: 070291651

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