The effect of various types of poultry pre- and post-rigor meats on emulsification capacity, water-holding capacity and cooking loss
Mustafa Karakaya, Cemalettin Saricoban, Mustafa T. YilmazVolume:
220
Language:
english
Pages:
4
DOI:
10.1007/s00217-004-1068-1
Date:
March, 2005
File:
PDF, 120 KB
english, 2005