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September 1, 1981Journal of Food Science

Effect of Salt Concentration on Quality of Restructured Pork Chops

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Authors

DHD. L. HuffmanSprint (United States)ALAndrew LyUniversity of California, Los AngelesJCJoseph C. CordrayIowa State University

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Cite This Study

Huffman et al. (1981) studied this question.

synapsesocial.com/papers/6a85b40a481670416b10bcdfhttps://doi.org/10.1111/j.1365-2621.1981.tb04221.x
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Also Consider

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  2. 2MYOGLOBIN OXIDATION IN GROUND BEEF: MECHANISTIC STUDIES1977 · 72 citations