Reference methods for water holding capacity in meat and meat products: procedures recommended by an OECD working group

Reference methods for water holding capacity in meat and meat products: procedures recommended by an OECD working group
P. A. Barton-Gade, D. Demeyer, K. O. Honikel, R. L. Joseph, E. Puolanne, M. Severini, F. Smulders and E. Tomberg