TY  - GEN
AU  - Booren,B L
AU  - Castell-Perez,M E
AU  - Miller,R K
TI  - Effect of meat enhancement solutions with hydroxypropyl methylcellulose and konjac flour on texture and quality attributes of pale, soft, and exudative pork
SN  - 1745-4603
PY  - 2019///0802
KW  - Amorphophallus
KW  - chemistry
KW  - Animals
KW  - Bicarbonates
KW  - Color
KW  - Consumer Behavior
KW  - Flour
KW  - Food Handling
KW  - Hypromellose Derivatives
KW  - Meat Products
KW  - analysis
KW  - Muscle, Skeletal
KW  - Potassium Compounds
KW  - Sodium Chloride
KW  - Swine
KW  - Taste
N1  - Publication Type: Journal Article; Research Support, Non-U.S. Gov't
UR  - https://doi.org/10.1111/jtxs.12243
ER  -