YIELD AND PALATABILITY OF HOT-PROCESSED, PHOSPHATE-INJECTED PORK

[1] ARGANOSA F C, 1969, Food Technology, V23, P75

[2] CARPENTER J, 1961, FOOD TECHNOL-CHICAGO, V15, P197

[3] Cross H.R., 1978, GUIDELINES COOKERY S

[4] DAVIDSON WD, 1968, FOOD TECHNOL, V22, P722

[5] ACCELERATED PORK PROCESSING - FRESH-FROZEN PORK CHOPS [J]. JOURNAL OF FOOD SCIENCE, 1973, 38 (05) : 831 - 833

[6] HUFFMAN DL, 1969, J ANIM SCI, V29, P443

[7] EFFECT OF TREATMENT OF PRE-RIGOR AND POST-RIGOR PORCINE MUSCLES WITH LOW SODIUM CHLORIDE CONCENTRATIONS ON SUBSEQUENT EXTRACTABILITY OF PROTEINS [J]. JOURNAL OF FOOD SCIENCE, 1970, 35 (03) : 268 - +

[8] KAMSTRA LD, 1959, FOOD TECHNOL-CHICAGO, V13, P652

[9] MANDIGO RW, 1966, FOOD TECHNOL-CHICAGO, V20, P538

[10] COMMERCIAL ACCELERATED PORK PROCESSING - YIELDS OF CURED HAM, BACON AND LOINS [J]. JOURNAL OF FOOD SCIENCE, 1977, 42 (04) : 898 - &

[1] ARGANOSA F C, 1969, Food Technology, V23, P75

[2] CARPENTER J, 1961, FOOD TECHNOL-CHICAGO, V15, P197

[3] Cross H.R., 1978, GUIDELINES COOKERY S

[4] DAVIDSON WD, 1968, FOOD TECHNOL, V22, P722

[5] ACCELERATED PORK PROCESSING - FRESH-FROZEN PORK CHOPS [J]. JOURNAL OF FOOD SCIENCE, 1973, 38 (05) : 831 - 833

[6] HUFFMAN DL, 1969, J ANIM SCI, V29, P443

[7] EFFECT OF TREATMENT OF PRE-RIGOR AND POST-RIGOR PORCINE MUSCLES WITH LOW SODIUM CHLORIDE CONCENTRATIONS ON SUBSEQUENT EXTRACTABILITY OF PROTEINS [J]. JOURNAL OF FOOD SCIENCE, 1970, 35 (03) : 268 - +

[8] KAMSTRA LD, 1959, FOOD TECHNOL-CHICAGO, V13, P652

[9] MANDIGO RW, 1966, FOOD TECHNOL-CHICAGO, V20, P538

[10] COMMERCIAL ACCELERATED PORK PROCESSING - YIELDS OF CURED HAM, BACON AND LOINS [J]. JOURNAL OF FOOD SCIENCE, 1977, 42 (04) : 898 - &