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more general categories information about this item Animal Science and Animal Products Animal Science and Animal Products animal products (13065) meat products (4725) meat (3662) beef (1136) meat cuts (776) steaks (131) Biological Sciences Biological Sciences anatomy and morphology (70482) body regions (2529) torso (503) back (110) loins (90) biochemistry (102540) biochemical compounds (82890) amino acids, peptides and proteins (29753) proteins (23740) Calendar Year Calendar Year Year (337475) 2013 (32153) Economics, Business and Industry Economics, Business and Industry products and commodities (80757) agricultural products (74894) animal products (13060) meat products (4721) meat (3660) beef (1136) meat cuts (776) steaks (131) Geographical Locations Geographical Locations North America (16962) United States (12631) Physical and Chemical Sciences Physical and Chemical Sciences chemical substances (129118) biochemical compounds (82878) amino acids, peptides and proteins (29751) proteins (23738) chemical compounds (78840) acids, bases, and salts (29068) salts (12335) inorganic salts (10494) phosphates (1909) sodium phosphate (46) inorganic compounds (30695) inorganic salts (10493) phosphates (1909) sodium phosphate (46) metals (14084) metallic elements (11806) alkali metals (2669) sodium (1425) elements (30672) metallic elements (11806) alkali metals (2669) sodium (1425) chemistry (84737) chemical composition (25538) ingredients (1355) physical chemistry (19414) chemical concentration (1267) salt concentration (365) chemical interactions (1561) protein binding (243) Reference Types Reference Types Journal (337546) Research, Technology and Engineering Research, Technology and Engineering mathematics and statistics (33406) equations (3371) methodology (66114) response surface methodology (846) support systems and models (27487) models (27236) technology (49139) processing technology (28127) slicing (103) Abstract of Article: Will be presented in next release Date Last Accessed: Accessed January 20, 2015 Title of Article: Response surface modeling to predict fluid loss from beef strip loins and steaks injected with salt and phosphate with or without a dehydrated beef protein water binding adjunct Author(s) of Article: Will be identified in next release Citation: Meat science 2013 v.94 no.1 pp. 9-18 Click to View: (Click to View) Date of Publication: 2013 Location of Article: http://pubag.nal.usda.gov/pubag/article.xhtml?id=463410 Name of Publication: Meat science Publishing Company: Will be identified in next release Accession Number: 93031
