The Effect of Vacuum, Pressure, pH and Different Meat Types on the Binding Ability of Poultry Meat
Open Access
- 1 May 1970
- journal article
- Published by Elsevier in Poultry Science
- Vol. 49 (3), 697-700
- https://doi.org/10.3382/ps.0490697
Abstract
No abstract availableThis publication has 1 reference indexed in Scilit:
- EFFECT OF SOME PHYSICAL AND CHEMICAL TREATMENTS ON THE BINDING QUALITY OF POULTRY LOAVESJournal of Food Science, 1970