Effects of marination with three weak organic acids and NaCl on characteristics of connective tissue filtering residue collagen from beef muscle
CHANG Hai-jun, ZHOU Wen-bin, ZHU Jian-fei, TANG Chun-hong
Food and Fermentation Industries ›› 2014, Vol. 40 ›› Issue (06) : 183-186.
Effects of marination with three weak organic acids and NaCl on characteristics of connective tissue filtering residue collagen from beef muscle
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