Effect of Salt and Phosphate on the Texture and Color Stability of Restructured Beef Steaks
- 1 July 1986
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 51 (4), 873-875
- https://doi.org/10.1111/j.1365-2621.1986.tb11188.x
Abstract
No abstract availableThis publication has 16 references indexed in Scilit:
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