Water - Binding Capacity of Meat as Affected by Phosphates:I. Influence of Sodium Chloride and Phosphates on the Water Retention of Comminuted Meat at Various pH Values
Material type:
TextPublication details: September 1962Description: 119
In:
Food Technology
| Item type | Current library | Call number | Vol info | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|---|
Journal Articles
|
BCAS Library | 16;9 | Available | JA05909 |
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