EFFECTS OF SALT, SODIUM TRIPOLYPHOSPHATE AND FROZEN STORAGE TIME ON PROPERTIES OF A FLAKED, CURED PORK PRODUCT-Reference-Cited by-同舟云学术

EFFECTS OF SALT, SODIUM TRIPOLYPHOSPHATE AND FROZEN STORAGE TIME ON PROPERTIES OF A FLAKED, CURED PORK PRODUCT

Published:1977-05 Issue:3 Volume:42 Page:738-742
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

NEER K. L.,MANDIGO R. W.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1977.tb12592.x/fullpdf

Reference40 articles.

1. H. W. Barnett, 1959 . Curing pork products. U. S. Patent 2,903,366.

2. R. Belohlavy, 1975 . The effects of mechanical mixing time and salt on the chemical and physical properties of flaked, formed and sectioned meat products . MS. thesis , University of Nebraska-Lincoln.

3. The swelling effect of polyphosphates on lean meat

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