The effect of organic acid marination on tenderness, cooking loss and bound water content of beef

Journal of Muscle Foods

Volumn 14, Issue 3, 2003, Pages 181-194

  Aktas N ^a   Aksu, M I ^a   Kaya, M ^a  

^a ATATÜRK UNIVERSITY   (Turkey)

Author keywords

[No Author keywords available]

Indexed keywords

CARBOXYLIC ACIDS; DIFFERENTIAL SCANNING CALORIMETRY; FOOD PROCESSING; MOISTURE; MUSCLE; PH EFFECTS;

MARINATION;

MEATS;

EID: 0142063538     PISSN: 10460756     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4573.2003.tb00699.x     Document Type: Article

References (26)

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