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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) poultry meat (465) turkey meat (68) poultry products (516) poultry meat (465) turkey meat (68) Biological Sciences Biological Sciences biochemistry (102540) biochemical compounds (82890) amino acids, peptides and proteins (29753) proteins (23740) peptides (3990) oligopeptides (1031) dipeptides (63) Calendar Year Calendar Year Year (337475) 2011 (42920) Economics, Business and Industry Economics, Business and Industry products and commodities (80757) agricultural products (74894) animal products (13060) meat products (4721) meat (3660) poultry meat (465) turkey meat (68) poultry products (516) poultry meat (465) turkey meat (68) Food and Human Nutrition Food and Human Nutrition food science (22492) food technology (8197) food processing (5550) marinating (92) Physical and Chemical Sciences Physical and Chemical Sciences chemical substances (129118) biochemical compounds (82878) amino acids, peptides and proteins (29751) proteins (23738) peptides (3990) oligopeptides (1031) dipeptides (63) chemical compounds (78840) acids, bases, and salts (29068) acids (19405) organic acids and salts (17608) carboxylic acids (13418) monocarboxylic acids (3314) acetic acids (1783) acetic acid (809) organic salts (1196) lactates (277) salts (12335) inorganic salts (10494) halides (3997) chlorides (3505) sodium chloride (2216) organic salts (1196) lactates (277) inorganic compounds (30695) inorganic salts (10493) halides (3997) chlorides (3505) sodium chloride (2216) organic compounds (57444) organic acids and salts (17608) carboxylic acids (13418) monocarboxylic acids (3314) acetic acids (1783) acetic acid (809) organic salts (1196) lactates (277) chemistry (84737) physical chemistry (19414) chemical concentration (1267) salt concentration (365) physicochemical properties (27179) buffering capacity (112) pH (8992) physics (54990) mechanics (7327) fluid mechanics (3215) mass transfer (666) Reference Types Reference Types Journal (337546) Research, Technology and Engineering Research, Technology and Engineering materials science (14620) material forms (6970) solutes (695) methodology (66114) monitoring (4857) research (30526) research methods (29174) experimental design (1618) technology (49139) processing technology (28127) filtration (1023) soaking (286) Abstract of Article: Will be presented in next release Date Last Accessed: Accessed January 20, 2015 Title of Article: Mass transfer dynamics during the acidic marination of turkey meat Author(s) of Article: Will be identified in next release Citation: Journal of food engineering 2011 v.104 no.1 pp. 161-168 Click to View: (Click to View) Date of Publication: 2011 Location of Article: http://pubag.nal.usda.gov/pubag/article.xhtml?id=452334 Name of Publication: Journal of food engineering Publishing Company: Will be identified in next release Accession Number: 84829
