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Effects of Conjugated Linoleic Acid, Salt, and Sodium Tripolyphosphate on Physical, Sensory, and Instrumental Color Characteristics of Beef Striploins
C.W. Rowe, F.W. Pohlman, A.H. Brown Jr, Z.B. Johnson, S.H. Whiting, D.L. GallowayVolume:
74
Year:
2009
Language:
english
Pages:
1
DOI:
10.1111/j.1750-3841.2008.00981.x
File:
PDF, 266 KB
english, 2009