|
|||||
|
|
INFLUENCE OF SODIUM TRIPOLYPHOSPHATE (STP) TREATMENT AND COOKING TIME ON COOK LOSSES AND TEXTURAL PROPERTIES OF RED MEATS |
|
| Authors: | S. BELGIN ERDOGDU FERRUH ERDOGDU H. IBRAHIM EKIZ |
| Affiliation: | Department of Food Engineering (Gıda Muh. Bol.) University of Mersin Çiftlikköy-Mersin, 33343 Turkey |
| Abstract: | |
| Keywords: | |