Mechanical Tenderisation of Pork Meat: Protein and Water...

Journal of the Science of Food and Agriculture 1997 / 02 Vol. 73; Iss. 2

Mechanical Tenderisation of Pork Meat: Protein and Water Release due to Tissue Damage

Tyszkiewicz, Irena, Kłossowska, Barbara M, Wieczorek, Urszula, Jakubiec-Puka, Anna
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Volume:
73
Language:
english
Pages:
7
Journal:
Journal of the Science of Food and Agriculture
DOI:
10.1002/(sici)1097-0010(199702)73:23.0.co;2-#
Date:
February, 1997
File:
PDF, 600 KB
english, 1997
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