A study of the water-holding capacity (WHC) of rabbit meat
The study aims to determine the water-holding capacity (WHC) of rabbit meat as affected by the different factors such as temperature, pH, salt concentration and the addition of phosphate. Results of the experiment showed that the WHC of rabbit meat was lower than that f pork but higher than both of...
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| Diğer Yazarlar: | |
| Materyal Türü: | Tez |
| Dil: | İngilizce |
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1977.
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