Improvement in Sensory Properties of Cooked Cured Pork Loin...

Nippon Shokuhin Kagaku Kogaku Kaishi 2003 Vol. 50; Iss. 6

Improvement in Sensory Properties of Cooked Cured Pork Loin by Injection of Pork Extract Fermented by Staphylococcus xylosus

Yamanaka, Hiroyuki, Kanai, Satoshi, Akimoto, Masanobu, Sameshima, Takashi, Arihara, Keizo, Itoh, Makoto
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Volume:
50
Year:
2003
Language:
english
Journal:
NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI
DOI:
10.3136/nskkk.50.272
File:
PDF, 1.36 MB
english, 2003
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