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The influence of marinating with weak organic acids and salts on the intramuscular connective tissue and sensory properties of beef
- Aktas, N., Kaya, M.
- European food research & technology 2001 v.213 no.2 pp. 88-94
- beef, marinating, food processing quality, cooking quality, sodium chloride, calcium chloride, lactic acid, citric acid, pH, texture, flavor, color, food composition, nutrient content, chemical composition, weight gain, sensory properties