The effect of pale, soft and exudative meat on the quality of canned pork in gravy-Reference-Cited by-同舟云学术

The effect of pale, soft and exudative meat on the quality of canned pork in gravy

Published:2017-01 Issue: Volume:123 Page:29-34
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Florowski Tomasz,Florowska Anna,Chmiel Marta,Adamczak Lech,Pietrzak Dorota,Ruchlicka Magdalena

Publisher

Elsevier BV

Subject

Food Science

Reference48 articles.

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2. The effect of using PSE meat in the manufacture of dry-cured ham;Bañón;Zeitschrift für Lebensmitteluntersuchung und - Forschung A,1998

3. Progress in reducing the pale, soft and exudative (PSE) problem in pork and poultry meat;Barbut;Meat Science,2008

4. Sensoryczne badania żywności;Baryłko-Pikielna,2009

5. Muscle metabolism and PSE pork;Bowker,2000

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