![Schlachtertrag. - Schlachtkörpergewicht. - Schlachtausbeute. Proteine. Fette. z.b. Mikrobieller Status Rückstände an unerwünschten - PDF Kostenfreier Download Schlachtertrag. - Schlachtkörpergewicht. - Schlachtausbeute. Proteine. Fette. z.b. Mikrobieller Status Rückstände an unerwünschten - PDF Kostenfreier Download](https://docplayer.org/docs-images/68/58323955/images/3-0.jpg)
Schlachtertrag. - Schlachtkörpergewicht. - Schlachtausbeute. Proteine. Fette. z.b. Mikrobieller Status Rückstände an unerwünschten - PDF Kostenfreier Download
![PDF) Technologies to improve water-holding capacity of meat. In: Control of meat quality. Edited by S.T. Joo. Research Signpost, India, 2011, 61-80. PDF) Technologies to improve water-holding capacity of meat. In: Control of meat quality. Edited by S.T. Joo. Research Signpost, India, 2011, 61-80.](https://www.researchgate.net/profile/Edward-Pospiech/publication/276353322/figure/fig2/AS:294512992768003@1447228777640/Cooking-loss-from-pieces-of-muscle-tissue-muscle-and-muscle-tissue-homogenates-with-and_Q320.jpg)
PDF) Technologies to improve water-holding capacity of meat. In: Control of meat quality. Edited by S.T. Joo. Research Signpost, India, 2011, 61-80.
![Combined effects of NaCl and raw meat pH on water-holding in cooked sausage with and without added phosphate - ScienceDirect Combined effects of NaCl and raw meat pH on water-holding in cooked sausage with and without added phosphate - ScienceDirect](https://ars.els-cdn.com/content/image/1-s2.0-S0309174000001236-gr3.gif)