Effect of pH at time of salting on the functional properties of pre-rigor beef

Meat Science

Volumn 45, Issue 4, 1997, Pages 463-472

  Farouk, M M ^a   Swan, J E ^a  

^a Meat Industry Research Institute of New Zealand   (New Zealand)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0031286044     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(96)00125-8     Document Type: Article

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