Utilization of response surface modeling to evaluate the effects of nonmeat adjuncts and combinations of PSE and RFN pork on the texture of boneless cured pork

Journal of Muscle Foods

Volumn 14, Issue 2, 2003, Pages 143-161

  Schilling, M W ^a   Marriott, N G ^a   Acton, J C ^b   Anderson Cook, C ^a   Duncan, S E ^a   Alvarado, C Z ^a  

^a VIRGINIA STATE UNIVERSITY   (United States)

^b CLEMSON UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

MUSCLE; PH EFFECTS; PROTEINS;

MODIFIED FOOD STARCH (MFS);

MEATS;

GLYCINE MAX;

EID: 0037841761     PISSN: 10460756     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4573.2003.tb00696.x     Document Type: Article

References (16)

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