Sodium chloride and tripolyphosphate effects on physical and quality characteristics of injected pork loins

Journal of Food Science

Volumn 64, Issue 6, 1999, Pages 1042-1047

  Detienne, N A ^a   Wicker, L ^a  

^a UNIVERSITY OF GEORGIA   (United States)

Author keywords

Marination; Muscle foods; Tenderness; Tripolyphosphate

Indexed keywords

EID: 0033391335     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1999.tb12278.x     Document Type: Article

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