Supported in part by a grant from the Academy of Applied Science, Concord, NH.
Two Methods for Determining Extract Release Volume (ERV) of Fresh and Spoiled Beef and Poultry Meats
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 55, Issue 5, pages 1475–1476, September 1990
How to Cite
JAY, J. M. and HOLLINGSHED, A. M. (1990), Two Methods for Determining Extract Release Volume (ERV) of Fresh and Spoiled Beef and Poultry Meats. Journal of Food Science, 55: 1475–1476. doi: 10.1111/j.1365-2621.1990.tb03966.x
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 1/27/90; revised 2/27/90; accepted 4/14/90.
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