Utilization of response surface modeling to evaluate the effects of non-meat adjuncts and combinations of PSE and RFN pork on water holding capacity and cooked color in the production of boneless cured pork

✍ Scribed by M.W. Schilling; N.G. Marriott; J.C. Acton; C. Anderson-Cook; C.Z. Alvarado; H. Wang

• Book ID: 117496772
• Publisher: Elsevier Science
• Year: 2004
• Tongue: English
• Weight: 301 KB
• Volume: 66
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/s0309-1740(03)00123-2