Protein extractability of turkey breast and thigh muscle with varying sodium chloride solutions as affected by calcium, magnesium and zinc chloride

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Bibliographic Details
Published in:Journal of Food Science
Main Author: Nayak, R.
Format: Sin ejemplares
Series:Journal of Food Science
v. 61, no. 6 (1996), p. 1149-1154
Related Items:Contained in: Journal of Food Science
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