Effects of Hot Boning and Various Levels of Salt and...

Journal of Food Protection 1987 / 12 Vol. 50; Iss. 12

Effects of Hot Boning and Various Levels of Salt and Phosphate on Protein Solubility, Functionality, and Storage Characteristics of Preblended Pork Used in Frankfurters

CHOI, Y. I., KASTNER, C. L., KROPF, D. H.
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Volume:
50
Language:
english
Journal:
Journal of Food Protection
DOI:
10.4315/0362-028x-50.12.1025
Date:
December, 1987
File:
PDF, 1.26 MB
english, 1987
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