Texture and storage stability of processed beefsticks as affected by glycerol and moisture levels

Texture and storage stability of processed beefsticks as affected by glycerol and moisture levels

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Detalles Bibliográficos
Publicado en:	Journal of Food Science
Autor principal:	BARRETT, A.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Journal of Food Science v. 63, no. 1 (1998), p. 84-87
Materias:	Alimentos Industria alimentaria Productos de la carne Productos procesados Textura Almacenamiento Glicerol Humedad Carne
Publicación relacionada:	Contenido en: Journal of Food Science

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