A RESEARCH NOTE: EFFECT OF COOKING TEMPERATURE AND TIME ON COLOR AND GEL STRENGTH OF SURIMI-LIKE PORK

Author： KANG G.H.   JOO S.T.   PARK G.B.   CHOI S.G.   HAN C.Y.   KIM B.C.  

Publisher： Blackwell Publishing

ISSN： 1046-0756

Source： Journal of Muscle Foods, Vol.21, Iss.2, 2010-04, pp. : 343-349

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