1O.Martinez-Alvarez, M. C. Gomez-Guillen.The effect of brine composition and pH on the yield and nature of water-soluble proteins extractable from brined muscle of cod (Gadus morhua)[J ].Food chemistry,2005, 92:71-77.
2R.T. Baublits, F.W. Pohlman, A.H. Brown Jr. et al.Effects of sodium chloride, phosphate type and concentration, and pump rate on beef biceps femorisquality and sensory characteristics[J ].Meat Sci,2005,70:205-214.
3O. Martinez-Alvarez, M. C. Gomez-Guillen The effect of brine composition and pH on the yield and nature of water - soluble proteins extractable from brined muscle of cod (Gadus morhua) [J]. Food chemistry 2005, 92: 71-77.
4R. T. Baublits, F. W. Pohlman, A. H. Brown Jr. et al Effects of sodium chloride , phosphate type and concentration, and pump rate on beef biceps femoris quality and sensory characteristics [J]. Meat Sci. 2005(70):205-214.
