Color and Bind Strength of Restructured Pork Chops: Effect of Calcium Carbonate and Sodium Alginate Concentration
- 1 November 1989
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 54 (6) , 1466-1470
- https://doi.org/10.1111/j.1365-2621.1989.tb05136.x
Abstract
No abstract availableKeywords
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