Gel and emulsion stability of meat treated with pyrophosphates and carbonates by enhanced addition of water
E. Pospiech, A. Medyński and K. Dolata
International Congress of Meat Science and Technology
International Congress of Meat Science and Technology
Gel and emulsion stability of meat treated with pyrophosphates and carbonates by enhanced addition of water
E. Pospiech, A. Medyński and K. Dolata