Development of injection technology for uniform dispersion of brine or seasoning liquid in meat processing.

Authors
Tanaka, Y Takahashi, T
Citation
Y. Tanaka et T. Takahashi, Development of injection technology for uniform dispersion of brine or seasoning liquid in meat processing., J JPN SOC F, 48(10), 2001, pp. 705-711
Categorie Soggetti
Food Science/Nutrition
Journal title
JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI
ISSN journal
1341027X → ACNP
Volume
48
Issue
10
Year of publication
2001
Pages
705 - 711
Database
ISI
SICI code
1341-027X(2001)48:10<705:DOITFU>2.0.ZU;2-X