The Effect of Ionic Strength, Polyphosphates, pH, Cooking Temperature and Preblending on the Functional Properties of Normal and Pale,Soft,Exudative(PSE) Pork

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Title The Effect of Ionic Strength, Polyphosphates, pH, Cooking Temperature and Preblending on the Functional Properties of Normal and Pale,Soft,Exudative(PSE) Pork
Author Trout, Graham; Torley, Peter J.; Darcy, Bruce R.
Year Published 2000
Publisher Elsevier Science
Citation Meat Science, Vol. 55, pp. 451-462
Peer Reviewed Yes
Published Yes
Alternative URI http://dx.doi.org/10.1016/S0309-1740(00)00004-8
Publication Type Article in Scholarly Refereed Journal

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