Booren, B L <br/><br/>
Effect of meat enhancement solutions with hydroxypropyl methylcellulose and konjac flour on texture and quality attributes of pale, soft, and exudative pork.  [electronic resource] 

 -  Journal of texture studies  10 2017 
 - 403-414 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1745-4603 
<br/><br/><label>Standard No.: </label>10.1111/jtxs.12243  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Amorphophallus--chemistry<br/>Animals<br/>Bicarbonates--chemistry<br/>Color<br/>Consumer Behavior<br/>Flour<br/>Food Handling<br/>Hypromellose Derivatives--chemistry<br/>Meat Products--analysis<br/>Muscle, Skeletal<br/>Potassium Compounds--chemistry<br/>Sodium Chloride--chemistry<br/>Swine<br/>Taste