Influence of marinade pH on muscle fibre area and water holding capacity of raw porcine longissimus dorsi muscle

Authors :: Anders H Karlsson
Andersson, A.
Lundstrom, K.
Source :: Karlsson, A, Andersson, A, Lundstrøm, K & Ridderstråle, Y 1996, ' Influence of marinade pH on muscle fibre area and water holding capacity of raw porcine longissimus dorsi muscle ' Fleischwirtschaft, vol. 76, pp. 634-636 ., ResearcherID, Karlsson, A, Andersson, A, Lundström, K & Ridderstråle, Y 1996, ' Influence of marinade pH on muscle fibre area and water holding capacity of raw porcine longissimus dorsi muscle ' Fleischwirtschaft International, vol. 3, pp. 22-25 .
Publication Year :: 1996

Language :: English
Database :: OpenAIRE
Journal :: Karlsson, A, Andersson, A, Lundstrøm, K & Ridderstråle, Y 1996, ' Influence of marinade pH on muscle fibre area and water holding capacity of raw porcine longissimus dorsi muscle ' Fleischwirtschaft, vol. 76, pp. 634-636 ., ResearcherID, Karlsson, A, Andersson, A, Lundström, K & Ridderstråle, Y 1996, ' Influence of marinade pH on muscle fibre area and water holding capacity of raw porcine longissimus dorsi muscle ' Fleischwirtschaft International, vol. 3, pp. 22-25 .
Accession number :: edsair.dedup.wf.001..51678b9bd96cd6a49f53afeb1cc1a362

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