Effectiveness of dipping with phosphate, lactate and acetic acid solutions on the quality and shelf-life of pork loin chop

Journal of Food Science

Volumn 66, Issue 3, 2001, Pages 494-499

  Lin, K W ^a   Chuang, C H ^a  

^a PROVIDENCE UNIVERSITY   (Taiwan)

Author keywords

Dipping; Pork loin chop; Shelf life; Sodium lactate; Trisodium phosphate

Indexed keywords

EID: 0034972840     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2001.tb16138.x     Document Type: Article

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