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A comparison of freeze‐dried beef muscles of high or low ul..:
Penny, I. F.
;
Voyle, C. A.
;
Lawrie, R. A.
Journal of the Science of Food and Agriculture. 14 (1963) 8 - p. 535-543 , 1963
Link:
https://doi.org/10.1002/jsfa.2740140802
RT Journal T1 <Title>A comparison of freeze‐dried beef muscles of high or low ultimate pH</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1002_jsfa.2740140802&Exemplar=1&LAN=DE A1 Penny, I. F. A1 Voyle, C. A. A1 Lawrie, R. A. PB Wiley YR 1963 SN 0022-5142 SN 1097-0010 JF Journal of the Science of Food and Agriculture VO 14 IS 8 SP 535 OP 543 LK http://dx.doi.org/https://doi.org/10.1002/jsfa.2740140802 DO https://doi.org/10.1002/jsfa.2740140802 SF ELIB - SuUB Bremen
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