Factors Affecting the Water Holding Capacity of Red Meat Products: A Review of Recent Research Advances
Author:
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/10408390601177647
Reference183 articles.
1. Cooking loss and juiciness of pork in relation to raw meat quality and cooking procedure
2. Effect of magnesium mica on performance and carcass quality of growing-finishing swine.
3. Effects of dietary magnesium and halothane genotype on performance and carcass traits of growing-finishing swine
4. Effects of supranutritional dietary vitamin E levels on subcellular deposition of α-tocopherol in the muscle and on pork quality
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