Open AccessEvaluation Of Alkaline Electrolyzed Water To Replace Traditional Phosphate Enhancement Solutions: Effects On Water Holding Capacity, Tenderness, And Sensory Characteristics
Author(s) -
M. Rigdon,
A. M. Stelzleni
Publication year - 2017
Publication title -
meat and muscle biology
Language(s) - English
Resource type - Journals
ISSN - 2575-985X
DOI - 10.22175/rmc2016.030
Subject(s) - loin , tenderness , chemistry , polyphosphate , potassium , sodium , food science , phosphate , water holding capacity , zoology , biochemistry , organic chemistry , biology
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