Autor:	J. Jensen, M.S. Brewer, K. J. Ryan, Floyd K. Mckeith, C. L. Homco-Ryan, K. Robbins
Rok vydání:	2002
Předmět:	Chemistry Sodium food and beverages chemistry.chemical_element Sensory system Food science Bacterial growth Food Science
Zdroj:	Journal of Muscle Foods. 13:279-288
ISSN:	1745-4573 1046-0756
DOI:	10.1111/j.1745-4573.2002.tb00336.x
Popis:	Beef round roasts were injected (to 110% of original weight) to result in 0.4% sodium chloride and 0.4% phosphate on a finished weight basis. Steaks from enhanced roasts were more (P
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::bf74e4dedead67e5bead98a1ec4de577 https://doi.org/10.1111/j.1745-4573.2002.tb00336.x Zobrazit plný text záznamu Plný text