Effect of Salts on the Water Holding Capacity of Poultry Meat
Open Access
- 1 November 1973
- journal article
- Published by Elsevier in Poultry Science
- Vol. 52 (6), 2359-2361
- https://doi.org/10.3382/ps.0522359
Abstract
No abstract availableKeywords
This publication has 3 references indexed in Scilit:
- Effect of Selective Additives on the Acceptability of Chicken FrankfurtersPoultry Science, 1972
- Prebrowned Fried ChickenPoultry Science, 1972
- Biochemistry Of Meat HydrationPublished by Elsevier ,1961