Effects of Blade Tenderization, Vacuum Mixing, Salt Addition and Mixing Time on Binding of Meat Pieces into Sectioned and Formed Beef Steaks

• 作者A. M. BOOREN; K. W. JONES; R. W. MANDIGO; D. G. OLSON
• 卷第46卷
• 期第6期
• 印刷ISSN0022-1147
• 电子ISSN1750-3841
• 文件大小404.54KB
• 发表时间1981
• DOI10.1111/j.1365-2621.1981.tb04461.x
• 页码1678-1680