A comparative study as related to the effects of glucose monohydrate hot water and sodium pyrophosphate on some quality criteria of deboned and matured brisket

2004-08-14
Göğüş, Uğur
Bozoğlu, Tahsin Faruk
Alpas, Hami

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Citation Formats
U. Göğüş, T. F. Bozoğlu, and H. Alpas, “A comparative study as related to the effects of glucose monohydrate hot water and sodium pyrophosphate on some quality criteria of deboned and matured brisket,” 2004, Accessed: 00, 2021. [Online]. Available: https://hdl.handle.net/11511/80942.