Effects of PSE on the quality of cooked hams-Reference-Cited by-同舟云学术

Effects of PSE on the quality of cooked hams

Published:2003-06 Issue:2 Volume:64 Page:113-118
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

O'Neill D.J,Lynch P.B,Troy D.J,Buckley D.J,Kerry J.P

Publisher

Elsevier BV

Subject

Food Science

Reference25 articles.

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2. Pork chain quality audit survey;Cannon;Journal Muscle Foods,1996

3. Historical perspectives and current aspects of pork meat quality in the USA;Cassens;Food Chemistry,2000

4. The effect of RN gene on yields and quality of extended cooked cured hams;Gariepy;Meat Science,1999

5. Measurement of water-holding capacity and juiciness;Honikel,1994

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