Varying the Temperature of the Liquid Used for High-Pressure Processing of Prerigor Pork: Effects on Fresh Pork Quality, Myofibrillar Protein Solubility, and Frankfurter Textural Properties

✍ Scribed by C.M. Souza; D.D. Boler; D.L. Clark; L.W. Kutzler; S.F. Holmer; J.W. Summerfield; J.E. Cannon; N.R. Smit; F.K. McKeith; J. Killefer

• Book ID: 111407174
• Publisher: Institute of Food Technologists
• Year: 2011
• Tongue: English
• Weight: 703 KB
• Volume: 77
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1750-3841.2011.02458.x