EFFECT OF ULTIMATE pH UPON THE WATER‐HOLDING CAPACITY AND TENDERNESS OF MUTTON
- 1 April 1971
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 36 (3), 435-439
- https://doi.org/10.1111/j.1365-2621.1971.tb06382.x
Abstract
No abstract availableKeywords
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