Effect of the combination of various NaCl levels and soy protein isolate on the quality characteristics of smoked pork loins

International Journal of Food Science and Technology

Volumn 46, Issue 5, 2011, Pages 1038-1043

  Lee, Hong C ^a   Chin, Koo B ^a  

^a Chonnam National University   (South Korea)

Author keywords

NaCl level; Quality characteristics; Smoked pork loin; Soy protein isolate

Indexed keywords

MOISTURE CONTENTS; NACL LEVEL; PH VALUE; PORK LOIN; PROTEIN CONTENTS; QUALITY CHARACTERISTIC; QUALITY CHARACTERISTICS; SALT LEVELS; SENSORY PROPERTIES; SENSORY SCORES; SOY PROTEIN ISOLATE; SOY PROTEIN ISOLATES; TO EFFECT;

MANUFACTURE; MEATS; MOISTURE; PROTEINS;

SODIUM CHLORIDE;

GLYCINE MAX;

EID: 79954560240     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2011.02584.x     Document Type: Article

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