MEAT MASSAGING: EFFECTS OF SALT AND PHOSPHATE ON THE ULTRASTRUCTURE OF CURED PORCINE MUSCLE
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1978.tb02337.x/fullpdf
Reference18 articles.
1. Effect of some proteins on the binding quality of an experimental sausage;Fukazawa;J. Food Sci.,1961a
2. Effect of storage conditions on some physicochemical properties in experimental sausage prepared from fibrils;Fukazawa;J. Food Sci.,1961b
3. The relationship between the components of myofibrillar protein and the effect of various phosphates that influence the binding quality of sausage;Fukazawa;J. Food Sci.,1961c
4. Hansen , L.J. Hills , C. Schwall , D.V. 1966 Method of preparing a poultry porduct
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