CARRAGEENAN INFLUENCES ON THE CHARACTERISTICS OF RESTRUCTURED NORMAL AND PALE, SOFT AND EXUDATIVE HAMS
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4573.1997.tb00379.x/fullpdf
Reference18 articles.
1. The Chemical and Physical Characteristics of Various Pork Ham Muscle Classes
2. Gelation characteristics of muscle proteins from pale, soft, exudative (PSE) pork
3. CHEMICAL COMPOSITION OF CHOPS FROM PALE, SOFT, EXUDATIVE (PSE) AND NORMAL PORK LOINS
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