Penetration of hydrolysed soy protein-added brine and its...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2011 Vol. 44; Iss. 1

Penetration of hydrolysed soy protein-added brine and its effect on yield and pH of beef steaks from the biceps femoris muscle

Alessandra Aparecida Silva, Carmen Josefina Contreras-Castillo, Eduardo Francisquine Delgado, Gerson Barreto Mourão, Priscila Robertina dos Santos
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Volume:
44
Year:
2011
Language:
english
DOI:
10.1016/j.lwt.2010.06.006
File:
PDF, 379 KB
english, 2011
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