OXIDATIVE STABILITY, COOKING YIELD AND TEXTURE OF PORK TREATED WITH A LOW-SODIUM SALT
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4573.1997.tb00726.x/fullpdf
Reference25 articles.
1. Effects of salt reduction on the rheological and gelation properties of beef, pork and poultry meat batters
2. Effect of reduced sodium chloride concentration and tetrasodium pyrophosphate on pH, water-holding capacity and extractable protein of prerigor and postrigor ground beef
3. A RAPID METHOD OF TOTAL LIPID EXTRACTION AND PURIFICATION
4. Lipid deterioration initiated by phagocytic cells in muscle foods: .beta.-carotene destruction of a myeloperoxidase-hydrogen peroxide-halide system
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