Effect of Calcium Carbonate and Sodium Alginate on the Textural Characteristics, Color and Color Stability of Restructured Pork Chops
- 1 January 1990
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 55 (1) , 38-42
- https://doi.org/10.1111/j.1365-2621.1990.tb06011.x
Abstract
No abstract availableKeywords
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