EFFECT OF SODIUM-CHLORIDE CONCENTRATION ON PH, WATER-HOLDING CAPACITY AND EXTRACTABLE PROTEIN OF PRERIGOR AND POSTRIGOR GROUND-BEEF

被引：37

作者：

BERNTHAL, PH ^{[1
]}

BOOREN, AM ^{[1
]}

GRAY, JI ^{[1
]}

机构：

[1] MICHIGAN STATE UNIV,DEPT FOOD SCI & HUMAN NUTR,E LANSING,MI 48823

来源：

MEAT SCIENCE | 1989年 / 25卷 / 02期

关键词：

D O I：

10.1016/0309-1740(89)90029-6

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：143 / 154

页数：12

共 31 条

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