The change of water activity, pH and water binding capacity when treating meat with certain additives (in Russian)
N.M. Bogolubova, E.N. Lazarev and L.R. Afanassyeva
International Congress of Meat Science and Technology
International Congress of Meat Science and Technology
The change of water activity, pH and water binding capacity when treating meat with certain additives (in Russian)
N.M. Bogolubova, E.N. Lazarev and L.R. Afanassyeva