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Effects of NaCl and Sorbitol Permeations into Meat from Walley Pollack on Denaturation of Myofibrillar Proteins and Moisture Content during Soaking.
Nambu, Shoichi, Kiuchi, Hidekazu, Ohishi, Akemi, Kitajima, Toru, Arai, Ken-ichiVolume:
63
Year:
1997
Language:
english
Journal:
NIPPON SUISAN GAKKAISHI
DOI:
10.2331/suisan.63.608
File:
PDF, 549 KB
english, 1997