The effect of ionic strength, polyphosphates type, pH, cooking temperature and preblending on the functional properties of normal and pale, soft, exudative (PSE) pork

✍ Scribed by Peter J Torley; Bruce R D'Arcy; Graham R Trout

• Book ID: 117496064
• Publisher: Elsevier Science
• Year: 2000
• Tongue: English
• Weight: 306 KB
• Volume: 55
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/s0309-1740(00)00004-8