Instrumental and consumer evaluation of pork restructured with activa™ or with fibrimex™ formulated with and without phosphate

Author:

Flores Nancy C.,Boyle Elizabeth A.E.,Kastner Curtis L.

Publisher

Elsevier BV

Subject

Food Science

Reference22 articles.

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2. Effect of comminution method and raw binder system in restructured beef;Boles;Meat Science,1998

3. Effects of raw binder system, meat cut and prior freezing on restructured beef;Boles;Meat Science,1999

4. Texture profile analysis;Bourne;Food Technology,1978

5. Effect of nonmeat proteins on gelation properties of porcine muscle proteins;Camou;Journal Muscle Foods,1991

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