Hayes, J E <br/><br/>
The effect of enhancement with salt, phosphate and milk proteins on the physical and sensory properties of pork loin.  [electronic resource] 

 -  Meat science  Mar 2006 
 - 380-6 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>0309-1740 
<br/><br/><label>Standard No.: </label>10.1016/j.meatsci.2005.05.009  doi