THE EFFECT OF HOT?PROCESSING, SEASONING AND VACUUM PACKAGING ON THE STORAGE STABILITY OF FROZEN PORK PATTIES
- 1 September 1981
- journal article
- research article
- Published by Wiley in Journal of Food Processing and Preservation
- Vol. 5 (3) , 161-168
- https://doi.org/10.1111/j.1745-4549.1981.tb00631.x
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
- Annual Index Volume 9 2003Culture & Psychology, 2003
- “Warmed-Over” Flavor in Meat, Poultry, and FishPublished by Elsevier ,1977
- The ante‐rigor excision and air cooling of beef semimembranosus muscles at temperatures between −5°C and +15°CInternational Journal of Food Science & Technology, 1974
- WARMED‐OVER FLAVOR IN COOKED MEATSJournal of Food Science, 1971
- A NEW EXTRACTION METHOD FOR DETERMINING 2‐THIOBARBITURIC ACID VALUES OF PORK AND BEEF DURING STORAGEJournal of Food Science, 1970
- Lipid Oxidation and Pigment Changes in Raw BeefJournal of Food Science, 1969