Utilization of response surface modeling to evaluate the effects of non-meat adjuncts and combinations of PSE and RFN pork on water holding capacity and cooked color in the production of boneless cured pork-Reference-Cited by-同舟云学术

Utilization of response surface modeling to evaluate the effects of non-meat adjuncts and combinations of PSE and RFN pork on water holding capacity and cooked color in the production of boneless cured pork

Published:2004-02 Issue:2 Volume:66 Page:371-381
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Schilling M.W.,Marriott N.G.,Acton J.C.,Anderson-Cook C.,Alvarado C.Z.,Wang H.

Publisher

Elsevier BV

Subject

Food Science

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