EFFECT OF ULTIMATE pH UPON THE WATER-HOLDING CAPACITY AND TENDERNESS OF MUTTON

P. E. BOUTON, P. V. HARRIS, W. R. SHORTHOSE
  • Journal of Food Science, April 1971, Wiley
  • DOI: 10.1111/j.1365-2621.1971.tb06382.x

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http://dx.doi.org/10.1111/j.1365-2621.1971.tb06382.x

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