Effect of salt addition on the thermal behavior of proteins of bovine meat from Argentina: Beef Up Your Tango - Meat Research in Argentina

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Bibliographic Details
Published in:Meat science 2008, Vol.79 (3), p.549-556
Main Authors: PIGHIN, D. G, SANCHO, A. M, GONZALEZ, C. B
Format: Article
Language:English
Subjects:
Biological and medical sciences
Food industries
Fundamental and applied biological sciences. Psychology
Meat and meat product industries
Online Access:Get full text
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ISSN:0309-1740
1873-4138