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 /

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 /

Bibliographic Details
Main Author:	Koo, Kap H.
Language:	English
Published:	The Ohio State University / OhioLINK 1979
Subjects:	Agriculture Food Beef
Online Access:	http://rave.ohiolink.edu/etdc/view?acc_num=osu1487090040106949

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