Effect of Calcium Carbonate and Sodium Alginate on the Textural Characteristics, Color and Color Stability of Restructured Pork Chops
GRAHAM R. TROUT, C. M. CHEN, SUSAN DALEVolume:
55
Year:
1990
Language:
english
Pages:
5
DOI:
10.1111/j.1365-2621.1990.tb06011.x
File:
PDF, 771 KB
english, 1990