CONSUMER DISCRIMINATION OF PORK COLOR AT THE MARKET PLACE-Reference-Cited by-同舟云学术

CONSUMER DISCRIMINATION OF PORK COLOR AT THE MARKET PLACE

Published:1978-07 Issue:4 Volume:43 Page:1150-1152
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

WACHHOLZ D.,KAUFFMAN R. G.,HENDERSON D.,LOCHNER J. V.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1978.tb15257.x/fullpdf

Reference8 articles.

1. A Comparison of the Light and Dark Portions of a Striated Muscle

2. E.J. Briskey, 1958 . The chemical and physical characteristics of certain pork ham muscles as associated with various physiological stress factors . Ph.D. thesis , University of Wisconsin, Madison, WI.

3. Biochemical Aspects of Post-Mortem Changes in Porcine Muscle

4. Biochemical Properties of Pork and Their Relationship to Quality I. pH of Chilled, Aged and Cooked Muscle Tissueb

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