RESTRUCTURED FRESH MEAT CUTS FROM CHILLED AND HOT PROCESSED PORK
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1979.tb06493.x/fullpdf
Reference5 articles.
1. EFFECTS OF SALT, SODIUM TRIPOLYPHOSPHATE AND FROZEN STORAGE TIME ON PROPERTIES OF A FLAKED, CURED PORK PRODUCT
2. Mechanism of Binding Chunks of Meat 1. Effect of Physical and Chemical Treatments
3. EFFECTS OF SODIUM CHLORIDE AND CONDENSED PHOSPHATES ON THE WATER-HOLDING CAPACITY, pH AND SWELLING OF CHICKEN MUSCLE
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