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September 1, 1979Journal of Food Science

Restructured Fresh Meat Cuts From Chilled and Hot Processed Pork

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Authors

DHD. L. HuffmanSprint (United States)JCJ. L. CORDRAYArkansas Agricultural Experiment Station

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Huffman et al. (1979) studied this question.

synapsesocial.com/papers/6a93ebcdcca3c907ee43e06dhttps://doi.org/10.1111/j.1365-2621.1979.tb06493.x
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Also Consider

Synapse has enriched one closely related paper. Consider it for comparative context:

  1. 1EFFECTS OF SALT, SODIUM TRIPOLYPHOSPHATE AND FROZEN STORAGE TIME ON PROPERTIES OF A FLAKED, CURED PORK PRODUCT1977 · 48 citations