INFLUENCE OF SHORT TERM TUMBLING, SALT AND PHOSPHATE ON CURED CANNED PORK
- 1 May 1978
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 43 (3) , 878-881
- https://doi.org/10.1111/j.1365-2621.1978.tb02445.x
Abstract
No abstract availableThis publication has 3 references indexed in Scilit:
- EFFECT OF SALT, PHOSPHATES AND OTHER CURING INGREDIENTS ON SHRINKAGE OF LEAN PORK MEAT AND THE QUALITY OF SMOKED PROCESSED HAMJournal of Food Science, 1976
- Methods of Meat Texture Measurement Viewed from the Background of Factors Affecting TendernessPublished by Elsevier ,1965
- The swelling effect of polyphosphates on lean meatJournal of the Science of Food and Agriculture, 1954