Sodium Chloride and Tripolyphosphate Effects on Physical and Quality Characteristics of Injected Pork Loins

✍ Scribed by N.A. Detienne; L. Wicker

• Book ID: 108821741
• Publisher: Institute of Food Technologists
• Year: 1999
• Tongue: English
• Weight: 123 KB
• Volume: 64
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1999.tb12278.x