A comparative study as related to the effects of glucose monohydrate hot water and sodium pyrophosphate on some quality criteria of deboned and matured brisket | AVESİS

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A comparative study as related to the effects of glucose monohydrate hot water and sodium pyrophosphate on some quality criteria of deboned and matured brisket

Atıf İçin Kopyala

GÖĞÜŞ U. , BOZOĞLU T. F. , ALPAS H.

International Association for Food Protection, 92nd Annual Meeting, Baltimore/Maryland, Amerika Birleşik Devletleri, 14 - 17 Ağustos 2005, ss.170

Basıldığı Şehir: Baltimore/Maryland
Basıldığı Ülke: Amerika Birleşik Devletleri
Sayfa Sayıları: ss.170