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Volumn 67, Issue 1, 2004, Pages 129-137

Effects of enhancing beef longissimus with phosphate plus salt, or calcium lactate plus non-phosphate water binders plus rosemary extract

Author keywords

Beef; Calcium lactate; Palatability; Phosphate; Water binding ability

Indexed keywords

CALCIUM; DETERIORATION; DISCOLORATION; ENZYMES; FLAVORS; MUSCLE; PH EFFECTS; PHOSPHATES; SALTS;

EID: 0942278724     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2003.09.015     Document Type: Article
Times cited : (56)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.