Effect of glucono-δ-lactone and κ-carrageenan combined with high pressure treatment on the physico-chemical properties of restructured pork

Meat Science

Volumn 79, Issue 2, 2008, Pages 236-243

  Hong, Geun Pyo ^a   Ko, Se Hee ^a   Choi, Mi Jung ^a   Min, Sang Gi ^a  

^a Konkuk University   (South Korea)

Author keywords

Cold set; Glucono lactone; Low salt; Restructured meat

Indexed keywords

EID: 40849145460     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2007.09.007     Document Type: Article

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