- Title
- Evolution of pH during immersion of meat protein matrices in acidic marinades
- Creators - without role
- T. Goli - UMR QualiSudPhilippe P. Bohuon - UMR QualiSudJ. Ricci - UMR QualiSudA. Collignan - UMR QualiSud
- Publication Details
- Meat Science, Vol.90(3), pp.618-623
- Identifiers
- 9935438709311
- Academic Unit
- Démarche intégrée pour l'obtention d'aliments de qualité - QUALISUD
- Language
- English
- Resource Type
- Journal article
- Local Fields
- hal-04976779
Journal article
Evolution of pH during immersion of meat protein matrices in acidic marinades
Meat Science, Vol.90(3), pp.618-623
03/2012
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