Erratum: Injection of salt, tripolyphosphate and bicarbonate marinade solutions to improve the yield and tenderness of cooked pork loin (Meat Science (2004) 68:2 (305-311) DOI: 10.1016/j.meatsci.2004.03.012);Injection of salt, tripolyphosphate and bicarbonate marinade solutions to improve the yield and tenderness of cooked pork loin

Meat Science

Volumn 68, Issue 2, 2004, Pages 305-311

  Sheard, P R ^a   Tali, A ^a  

^a UNIVERSITY OF BRISTOL   (United Kingdom)

Author keywords

Bicarbonate; Enhanced; Phosphate; Pork; Salt

Indexed keywords

PH EFFECTS; PHOSPHATES; PLASTIC FILMS; SODIUM CHLORIDE; TEXTURES; THERMOMETERS;

BICARBONATES; PIGS; PORK LOIN; SHEAR FORCE;

MEATS;

ANIMALIA; PIERIS BRASSICAE; SUS SCROFA;

EID: 2942650984     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2005.07.009     Document Type: Erratum

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