Effect of Electrical Stimulation and Boning Temperature on Distribution and Migration of Curing Ingredients (Nitrite, Salt, Glucose) in Pork Tissue

✍ Scribed by H. W. OCKERMAN; K. KWIATEK

• Book ID: 108810955
• Publisher: Institute of Food Technologists
• Year: 1985
• Tongue: English
• Weight: 391 KB
• Volume: 50
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1985.tb12972.x