About this Agricultural and Biological Sciences article
Influence of sodium chloride and pH during acidic marination on water retention and mechanical properties of turkey breast meat by Goli, T.; Ricci, J.; Bohuon, P.; Marchesseau, S.; Collignan, A. is a Agricultural and Biological Sciences article available to read on EtoBox.
It is typically read by researchers, students, and practitioners in Agricultural and Biological Sciences.
- Author
- Goli, T.; Ricci, J.; Bohuon, P.; Marchesseau, S.; Collignan, A.
- Publisher
- Elsevier Science; Elsevier ; Elsevier BV (ISSN 0309-1740)
- Published
- 2014
- Field
- Agricultural and Biological Sciences (Life Sciences)