The effect of enhancement with salt, phosphate and milk proteins on the physical and sensory properties of pork loin

✍ Scribed by J.E. Hayes; E.M. Desmond; D.J. Troy; D.J. Buckley; R. Mehra

• Book ID: 116736612
• Publisher: Elsevier Science
• Year: 2006
• Tongue: English
• Weight: 135 KB
• Volume: 72
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/j.meatsci.2005.05.009