Method of retarding denaturation of meat products
1989
Lanier, T.C. | Akshane, T.
A method of retarding denaturation of muscle protein in meat products during extended storage without materially increasing the calorie content or substantially changing the flavor of the meat product by comminuting and admixing the comminuted meat product with polydextrose
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Este registro bibliográfico ha sido proporcionado por University of the Philippines at Los Baños
