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EFFECTS OF SALT, SODIUM TRIPOLYPHOSPHATE AND FROZEN STORAGE TIME ON PROPERTIES OF A FLAKED, CURED PORK PRODUCT

✍ Scribed by K. L. NEER; R. W. MANDIGO

Book ID: 108802845
Publisher: Institute of Food Technologists
Year: 1977
Tongue: English
Weight: 602 KB
Volume: 42
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1977.tb12592.x

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