Color and Bind Strength of Restructured Pork Chops: Effect of Calcium Carbonate and Sodium Alginate Concentration

✍ Scribed by GRAHAM R. TROUT

• Book ID: 108814069
• Publisher: Institute of Food Technologists
• Year: 1989
• Tongue: English
• Weight: 689 KB
• Volume: 54
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1989.tb05136.x