Instrumental and consumer evaluation of pork restructured with activa™ or with fibrimex™ formulated with and without phosphate
- Author
- FLORES, Nancy C1 ; BOYLE, Elizabeth A. E2 ; KASTNER, Curtis L3
[1] New Mexico State University, Department of Extension Home Economics, P.O. Box 30003, MSC 3AE, 318 Gerald Thomas Hall, Las Cruces, NM 88003, United States
[2] Animal Sciences and Industry, 251 Weber Hall, Manhattan, KS 66506, United States
[3] Kansas State University, Director of the Food Science Institute, Animal Sciences and Industry, 241 Weber Hall, Manhattan, KS 66506, United States - Source
Lebensmittel - Wissenschaft + Technologie. = Food science + technologyScience + technologie alimentaire. 2007, Vol 40, Num 1, pp 179-185, 7 p ; ref : 22 ref
- CODEN
- LBWTAP
- ISSN
- 0023-6438
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Color Consumer Restructured pork Texture
- Keyword (fr)
- Consommateur Couleur Evaluation Phosphate Texture Viande porc Produit carné
- Keyword (en)
- Consumer Color Evaluation Phosphates Texture Pork Meat product
- Keyword (es)
- Consumidor Color Evaluación Fosfato Textura Carne cerdo Producto de carne
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B05 Meat and meat product industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 18109857
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.lwt.2005.09.005 
https://dx.doi.org/10.1016/j.lwt.2005.09.005
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