Injection of water and polyphosphate into pork to improve juiciness and tenderness after cooking

Meat Science

Volumn 51, Issue 4, 1999, Pages 371-376

  Sheard, P R ^a   Nute, G R ^a   Richardson, R I ^a   Perry, A ^a   Taylor, A A ^a  

^a UNIVERSITY OF BRISTOL   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0033484963     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(98)00136-3     Document Type: Article

References (14)

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