Salt, cryoprotectants and preheating temperature effects on surimi- like material from beef or pork

Journal of Food Science

Volumn 61, Issue 4, 1996, Pages 790-795

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

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

^b Muscle Biology Lab   (United States)

Author keywords

beef; cryoprotectants; pork; preheating; surimi

Indexed keywords

EID: 0029764882     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1996.tb12204.x     Document Type: Article

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