Effect of Vacuum Tumbling Time , Salt Level , and Phosphate Alternatives on Processing Characteristics of Natural Deli-style Turkey Breast

@inproceedings{Schroeder2016EffectOV,
  title={Effect of Vacuum Tumbling Time , Salt Level , and Phosphate Alternatives on Processing Characteristics of Natural Deli-style Turkey Breast},
  author={Derek J. Schroeder},
  year={2016}
}
  • Derek J. Schroeder
  • Published 2016