The “sponge effect” hypothesis: An alternative explanation of the improvement in the waterholding capacity of meat with ageing

Published 2011 View Full Article

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Title
The “sponge effect” hypothesis: An alternative explanation of the improvement in the waterholding capacity of meat with ageing
Authors
Keywords
-
Journal
MEAT SCIENCE
Volume 90, Issue 3, Pages 670-677
Publisher
Elsevier BV
Online
2011-11-01
DOI
10.1016/j.meatsci.2011.10.012

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