The effect of specialty salts on cooking loss, texture...

Meat Science 2019 / 10 Vol. 156

The effect of specialty salts on cooking loss, texture properties, and instrumental color of beef emulsion modeling systems

Vasquez Mejia, Sandra M., Shaheen, Aysha, Zhou, Ziyu, McNeill, Dayna, Bohrer, Benjamin M.
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Volume:
156
Language:
english
Journal:
Meat Science
DOI:
10.1016/j.meatsci.2019.05.015
Date:
October, 2019
File:
PDF, 2.00 MB
english, 2019
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