Sodium Lactate Effect on Sensory Characteristics, Cooked Meat Color and Chemical Composition
- 1 May 1991
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 56 (3), 621-626
- https://doi.org/10.1111/j.1365-2621.1991.tb05343.x
Abstract
No abstract availableKeywords
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