Effect of beating processing, as a means of reducing salt content in frankfurters: a physico-chemical and Raman spectroscopic study.

No abstract is available for this paper.

• Publication year

  2014

• Venue

  Meat Science

• Publication date

  2014-10-01

• Fields of study

  Agricultural and Food Sciences, Medicine, Materials Science

• Identifiers
  DOI 10.1016/j.meatsci.2014.05.025PMID 24960638
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar, PubMed

• No claims are published for this paper.

• No concepts are published for this paper.

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