Palatability and Selected Related Characteristics of Three Types of Roasted Porcine Muscle
- 1 November 1969
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 34 (6) , 486-489
- https://doi.org/10.1111/j.1365-2621.1969.tb12066.x
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
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- Processing Characteristics of Porcine Muscle Related to pH and Temperature During Rigor Mortis Development and to Gross Morphology 24 hr Post‐Mortema,b,cJournal of Food Science, 1964
- Effect of Stress on Certain Pork Carcass Characteristics and Eating QualityJournal of Animal Science, 1962
- Observations on a Method of Determining the Water Binding Properties of MeatJournal of Animal Science, 1962
- Pork Quality II. Physical, Chemical and Organoleptic Relationships in Fresh PorkJournal of Animal Science, 1960
- QUALITY OF PORK IN RELATION TO RATE OF pH CHANGE POST MORTEMJournal of Food Science, 1959