Process and characteristics for a surimi-like material made from beef or pork

Journal of Food Science

Volumn 61, Issue 2, 1996, Pages 422-427

  Park, S ^a   Brewer, M S ^a   Novakofski, J ^a   Bechtel, P J ^a   McKeith, F K ^a  

^a UNIVERSITY OF ILLINOIS AT URBANA CHAMPAIGN   (United States)

Author keywords

Beef; Color stability; Hardness; Pork; Surimi

Indexed keywords

EID: 0010196883     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1996.tb14208.x     Document Type: Article

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