Nesimi AKTAŞ, Muhammet İrfan AKSU, Mükerrem KAYA

The Influence of Marination with Different Salt Concentrations on the Tenderness, Water Holding Capacity and Bound Water Content of Beef

The Influence of Marination with Different Salt Concentrations on the Tenderness, Water Holding Capacity and Bound Water Content of Beef

Turkish Journal of Veterinary and Animal Sciences

2003-Cilt: 27 - Sayı: 5

1207-1211

Beef, marination, tenderness, bound water, differential scanning calorimetry

Beef, marination, tenderness, bound water, differential scanning calorimetry

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