Influence of pH on myoglobin denaturation (degree of doneness) in set cooked beef fillets steaks
R.J. Cox, J.M. Thompson, P. Elwin, M. Predeth and D.P. Casey
International Congress of Meat Science and Technology
International Congress of Meat Science and Technology
Influence of pH on myoglobin denaturation (degree of doneness) in set cooked beef fillets steaks
R.J. Cox, J.M. Thompson, P. Elwin, M. Predeth and D.P. Casey