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Changes in pork muscle after slaughter and their effect on the water binding capacity of meat and muscle homogenates, 2: Experiments at temperatures of 0 to 35 degrees Celsius

1985

Kim, C.J. (Bundesanstalt fuer Fleischforschung, Kulmbach (Germany, F.R.). Inst. fuer Chemie und Physik)


Bibliographic information
Fleischwirtschaft (Germany, F.R.)
Volume 65 Issue 5 ISSN 0015-363X
Pagination
pp. 645-649
Other Subjects
Capacidad de fijacion del agua; Capacite de liaison de l'eau; Temperatura/ musculos; Temperature/ muscle; Qualite; Temperature/ muscles
Language
German
Note
8 ill.; 30 ref. Summaries (De, En)
Type
Summary

1987-08-15
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