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Journal description
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Details for article 16 of 18 found articles
| Title: |
The effect of ionic strength, polyphosphates type, pH, cooking temperature and preblending on the functional properties of normal and pale, soft, exudative (PSE) pork |
| Author: |
Torley, Peter J D'Arcy, Bruce R Trout, Graham R |
| Appeared in: |
Meat science |
| Paging: | Volume 55 (2000) nr. 4 pages 12 p. |
| Year: |
2000 |
| Contents: | |
| Publisher: |
Elsevier Science Ltd |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 16 of 18 found articles
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