Quality of Restructured Hams Manufactured with PSE Pork as Affected by Water Binders
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1998.tb15843.x/fullpdf
Reference32 articles.
1. AOAC 1995 Official Methods of Analysis
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3. Quality characteristics of hydrocolloid added oven roasted turkey breasts;Bater;J. Food Sci.,1992
4. A review of the relationships of pH with physical aspects of pork quality;Bendall;Meat Sci.,1988
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