Strategies to eliminate atypical flavours and aromas in sow loins. I. Optimization of sodium tripolyphosphate, sodium bicarbonate, and injection level - Concepedia

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Strategies to eliminate atypical flavours and aromas in sow loins. I. Optimization of sodium tripolyphosphate, sodium bicarbonate, and injection level

41

Citations

13

References

2003

Year

Jeffery J Sindelar, Fred Prochaska, Jason Britt, Gordon L. Smith, R. K. Miller, Robert J. Templeman, W. N. Osburn

Food ChemistrySow LoinsChemical EngineeringInjection LevelFlavoromicsI. OptimizationHealth Sciences

References

	Year	Citations

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