Effects of Rigor, Salt, Freezing, Lyophilization and Storage Time on pH, Water-Holding Capacity and Soluble Protein Nitrogen in Beef Muscle <sup>1</sup>.

Effects of Rigor, Salt, Freezing, Lyophilization and Storage Time on pH, Water-Holding Capacity and Soluble Protein Nitrogen in Beef Muscle ¹.

Kuo, J C; Ockerman, H W.

Afiliación

Kuo JC; Department of Animal Science, The Ohio State University, Columbus, Ohio 43210 and The Ohio Agricultural Research and Development Center, Wooster, Ohio 44691.
Ockerman HW; Department of Animal Science, The Ohio State University, Columbus, Ohio 43210 and The Ohio Agricultural Research and Development Center, Wooster, Ohio 44691.

J Food Prot ; 47(4): 316-320, 1984 Apr.

Article en En | MEDLINE | ID: mdl-30921970

Texto completo: 1 Bases de datos: MEDLINE Idioma: En Revista: J Food Prot Año: 1984 Tipo del documento: Article

Texto completo: 1 Bases de datos: MEDLINE Idioma: En Revista: J Food Prot Año: 1984 Tipo del documento: Article