Influence of marinade pH on muscle fibre area and water holding capacity of raw porcine longissimus dorsi muscle
Autor: | Anders H Karlsson, Andersson, A., Lundstrom, K. |
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Jazyk: | angličtina |
Rok vydání: | 1996 |
Zdroj: | Karlsson, A, Andersson, A, Lundstrøm, K & Ridderstråle, Y 1996, ' Influence of marinade pH on muscle fibre area and water holding capacity of raw porcine longissimus dorsi muscle ' Fleischwirtschaft, vol. 76, pp. 634-636 . ResearcherID Karlsson, A, Andersson, A, Lundström, K & Ridderstråle, Y 1996, ' Influence of marinade pH on muscle fibre area and water holding capacity of raw porcine longissimus dorsi muscle ' Fleischwirtschaft International, vol. 3, pp. 22-25 . |
Databáze: | OpenAIRE |
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