Salt-induced swelling of meat: The effect of storage time, pH, ion-type and concentration
- 1 January 1986
- journal article
- research article
- Published by Elsevier in Meat Science
- Vol. 18 (1), 55-75
- https://doi.org/10.1016/0309-1740(86)90066-5
Abstract
No abstract availableThis publication has 19 references indexed in Scilit:
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