Effect of temperature and sodium chloride concentration on gelatinisation of the perimysium of pig muscles (in French)
J. Kopp, J. Charpentier and P. Salé
International Congress of Meat Science and Technology
International Congress of Meat Science and Technology
Effect of temperature and sodium chloride concentration on gelatinisation of the perimysium of pig muscles (in French)
J. Kopp, J. Charpentier and P. Salé