Injection of water and polyphosphate into pork to improve juiciness and tenderness after cooking (Q82400108)
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scientific article published on 01 April 1999
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | Injection of water and polyphosphate into pork to improve juiciness and tenderness after cooking |
scientific article published on 01 April 1999 |
Statements
Injection of water and polyphosphate into pork to improve juiciness and tenderness after cooking (English)
P R Sheard
G R Nute
R I Richardson
A Perry