Kinetics of pH and colour of meat emulsions containing various fillers during smokehouse cooking
- 31 December 1991
- journal article
- Published by Elsevier in Meat Science
- Vol. 29 (4) , 353-364
- https://doi.org/10.1016/0309-1740(91)90013-g
Abstract
No abstract availableKeywords
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- Biochemical Properties of Pork and Their Relationship to Quality I. pH of Chilled, Aged and Cooked Muscle Tissuea,bJournal of Food Science, 1964
- Some Properties of the Fibrillar Proteins of Normal and Watery Pork MuscleJournal of Food Science, 1962
- CHANGES IN HYDRATION, SOLUBILITY AND CHARGES OF MUSCLE PROTEINS DURING HEATING OF MEATaJournal of Food Science, 1960