Determination of myofibrillar proteins, binding strength, yield and TBA effected by mechanical treatment, salt and micro-organisms in a pre-cooked(uncured), chunked and formed beef product /
| Main Author: | |
|---|---|
| Language: | English |
| Published: |
The Ohio State University / OhioLINK
1979
|
| Subjects: | |
| Online Access: | http://rave.ohiolink.edu/etdc/view?acc_num=osu1487090040106949 |
| Description not available. |