Effect of different tumbling marination methods and time on the quality characteristics of prepared pork chops
Author:
Affiliation:
1. College of Animal Science and Technology, China
2. Nanjing Normal University, China
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/pdf/cta/v35n3/0101-2061-cta-1678-457X6710.pdf
Reference30 articles.
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4. Effect of phosphate, ascorbic acid and α-tocopherol injected at one-location with tumbling on quality of roast beef;Cheng J. H.;Meat Science,2011
5. Factors affecting the water holding capacity of red meat products: a review of recent research advances;Cheng Q.;Critical Reviews in Food Science and Nutrition,2008
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