Effects of organic tomato pulp powder and nitrite level on the physicochemical, textural and sensory properties of pork luncheon roll

Published 2013 View Full Article

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Title
Effects of organic tomato pulp powder and nitrite level on the physicochemical, textural and sensory properties of pork luncheon roll
Authors
Keywords
-
Journal
MEAT SCIENCE
Volume 95, Issue 3, Pages 755-762
Publisher
Elsevier BV
Online
2013-04-29
DOI
10.1016/j.meatsci.2013.04.049

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