Acceleration of Tenderization/Inhibition of Warmed-Over Flavor by Calcium Chloride-Antioxidant Infusion into Lamb Carcasses
A.J. ST. ANGELO, M. KOOHMARAIE, K.L. CRIPPEN, J. CROUSEVolume:
56
Year:
1991
Language:
english
Pages:
4
DOI:
10.1111/j.1365-2621.1991.tb05280.x
File:
PDF, 637 KB
english, 1991