EFFECT OF CURE ON PORK WITH WATERY STRUCTIJRE. I, BINDING OF SALT AND WATER TO THE MEAT
- 1 November 1960
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 25 (6) , 789-798
- https://doi.org/10.1111/j.1365-2621.1960.tb00027.x
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
- QUALITY OF PORK IN RELATION TO RATE OF pH CHANGE POST MORTEMJournal of Food Science, 1959
- Some Observations on the Quality of Cured Bacon in Relation to Ante-Mortem TreatmentActa Agriculturae Scandinavica, 1959
- The expressible fluid of fish fillets. I. —Nucleic acid as an index of cell damage in fillets frozen from both sidesJournal of the Science of Food and Agriculture, 1955
- Photometric estimation of potassium by a modification of the Jacobs-Hoffman methodThe Analyst, 1943
- The estimation of phosphorusBiochemical Journal, 1940