EFFECT OF TUMBLING METHOD, PHOSPHATE LEVEL AND FINAL COOK TEMPERATURE ON HISTOLOGICAL CHARACTERISTICS OF TUMBLED PORCINE MUSCLE TISSUE-Reference-Cited by-同舟云学术

EFFECT OF TUMBLING METHOD, PHOSPHATE LEVEL AND FINAL COOK TEMPERATURE ON HISTOLOGICAL CHARACTERISTICS OF TUMBLED PORCINE MUSCLE TISSUE

Published:1978-09 Issue:5 Volume:43 Page:1514-1518
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

CASSIDY R.O.,OCKERMAN H.W.,KROL B.,ROON P.S.,PLIMPTON R.F.,CAHILL V.R.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1978.tb02532.x/fullpdf

Reference19 articles.

1. RD. Cassidy, 1977 . Histological investigation of the effects of tumbling method, phosphate content and internal cooked temperature on porcine muscle tissue . M.S. thesis. The Ohio State University, Columbus, OH.

2. W.R. Harvey, 1975 . Least square analysis of data with unequal subclass numbers. Agr. Res. Service H-4, USDA.

3. G.L. Humason, 1967 . "Animal Tissue Techniques ," P.136 . W.H. Freeman and Company, San Francisco, CA.

4. R. Krause, 1976 . Influence of tumbling and sodium tripolyphosphate on quality, yield, and cure distribution in hams . M.S. thesis . The Ohio State University, Columbus, OH.

5. J.H. Mahon, 1961 . Tripolyphosphate-salt synergism and its effect on cured meat volume. Proc. of the 13th Research Conference, AMIF.

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