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Article Dans Une Revue Meat Science Année : 2014

Influence of sodium chloride and pH during acidic marination on water retention and mechanical properties of turkey breast meat

Thierry Goli
  • Fonction : Auteur
J. Ricci
  • Fonction : Auteur
Philippe Bohuon
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hal-02052489 , version 1 (28-02-2019)

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Thierry Goli, J. Ricci, Philippe Bohuon, Sylvie Marchesseau, Antoine Collignan. Influence of sodium chloride and pH during acidic marination on water retention and mechanical properties of turkey breast meat. Meat Science, 2014, 96 (3), pp.1133-1140. ⟨10.1016/j.meatsci.2013.10.031⟩. ⟨hal-02052489⟩
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