The effects of sodium chloride and PSE meat on restructured cured-smoked pork loin quality: A response surface methodology study

Author:

Haddad Gabriela de Barros Silva,Moura Ana Paula Rocha,Fontes Paulo Rogério,Cunha Simone de Fatima Viana da,Ramos Alcinéia de Lemos Souza,Ramos Eduardo MendesORCID

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Fundação de Amparo à Pesquisa do Estado de Minas Gerais

Publisher

Elsevier BV

Subject

Food Science

Reference47 articles.

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3. Early postmortem detection of exudative pork meat based on nucleotide content;Batlle;Journal of Food Science,2000

4. Aprova os Regulamentos Técnicos de Identidade e Qualidade de Patê, de Bacon ou Barriga Defumada e de Lombo Suíno;Brasil,2000

5. Comparison of different criteria used to categorize the technological quality of pork;Cazedey;Ciência Rural,2016

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