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Journal description
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Details for article 2 of 15 found articles
| Title: |
A modified hot processing strategy for beef: functionality of electrically-stimulated and hot-boned meat preblended with different NaCl concentrations |
| Author: |
Gariépy, C. Delaquis, P.J. Aalhus, J.L. McGinnis, D.S. Robertson, M. Leblanc, C. Rodrigue, N. |
| Appeared in: |
Food research international |
| Paging: | Volume 27 (1994) nr. 6 pages 8 p. |
| Year: |
1994 |
| Contents: | |
| Publisher: |
Published by Elsevier B.V. |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 2 of 15 found articles
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