INFLUENCE OF SODIUM TRIPOLYPHOSPHATE (STP) TREATMENT AND COOKING TIME ON COOK LOSSES AND TEXTURAL PROPERTIES OF RED MEATS
S. BELGIN ERDOGDU, FERRUH ERDOGDU, H. IBRAHIM EKIZVolume:
30
Année:
2007
Langue:
english
Pages:
16
DOI:
10.1111/j.1745-4530.2007.00139.x
Fichier:
PDF, 229 KB
english, 2007