Zobrazeno 1 - 1
of 1
pro vyhledávání: '"K. T. Mahagan"'
Publikováno v:
Meat and Muscle Biology. 3
ObjectivesValue added products are typically enhanced either through needle injection or vacuum tumbling, and both techniques carry certain benefits, whether that be more even distribution of the brine or improved palatability. However, it is unknown
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3bb8e17a1817411a5d743829096f2d1b
https://doi.org/10.22175/mmb.10797
https://doi.org/10.22175/mmb.10797
