Phosphate type, concentration and preblend duration to improve water holding capacity of beef connective tissue

Journal of Muscle Foods

Volumn 7, Issue 2, 1996, Pages 255-269

  Eilert, S J ^a   Calhoun, C M ^b   Mandigo, R W ^b  

^a Excel Corporation   (United States)

^b UNIVERSITY OF NEBRASKA LINCOLN   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0030304764     PISSN: 10460756     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4573.1996.tb00601.x     Document Type: Article

References (22)

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