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Effects of Chloride Salt, Method of Manufacturing and Frozen Storage on Sensory Properties of Restructured Pork Roasts

✍ Scribed by L. W. HAND; R. N. TERRELL; G. C. SMITH

Book ID: 118700544
Publisher: Institute of Food Technologists
Year: 1982
Tongue: English
Weight: 306 KB
Volume: 47
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1982.tb12878.x

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