RESTRUCTURED FRESH MEAT CUTS FROM CHILLED AND HOT PROCESSED PORK
- 1 September 1979
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 44 (5) , 1564-1567
- https://doi.org/10.1111/j.1365-2621.1979.tb06493.x
Abstract
No abstract availableThis publication has 3 references indexed in Scilit:
- EFFECTS OF SALT, SODIUM TRIPOLYPHOSPHATE AND FROZEN STORAGE TIME ON PROPERTIES OF A FLAKED, CURED PORK PRODUCTJournal of Food Science, 1977
- EFFECTS OF SODIUM CHLORIDE AND CONDENSED PHOSPHATES ON THE WATER-HOLDING CAPACITY, pH AND SWELLING OF CHICKEN MUSCLEJournal of Food Science, 1973
- Mechanism of Binding Chunks of Meat 1. Effect of Physical and Chemical TreatmentsCanadian Institute of Food Technology Journal, 1970