Injection of salt, tripolyphosphate and bicarbonate marinade solutions ot improve the yield and tenderness of cooked pork loin

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Translated title of the contribution	Injection of salt, tripolyphosphate and bicarbonate marinade solutions ot improve the yield and tenderness of cooked pork loin
Original language	English
Pages (from-to)	305 - 311
Number of pages	7
Journal	Meat Science
Volume	68(2)
DOIs	https://doi.org/10.1016/j.meatsci.2004.03.012
Publication status	Published - Oct 2004

Publisher: Elsevier

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@article{2a52475b0b374eeeb02660161d1dd59f,

title = "Injection of salt, tripolyphosphate and bicarbonate marinade solutions ot improve the yield and tenderness of cooked pork loin",

author = "PR Sheard and A Tali",

note = "Publisher: Elsevier",

year = "2004",

month = oct,

doi = "10.1016/j.meatsci.2004.03.012",

language = "English",

volume = "68(2)",

pages = "305 -- 311",

journal = "Meat Science",

issn = "1873-4138",

publisher = "Elsevier Limited",

}

TY - JOUR

T1 - Injection of salt, tripolyphosphate and bicarbonate marinade solutions ot improve the yield and tenderness of cooked pork loin

AU - Sheard, PR

AU - Tali, A

N1 - Publisher: Elsevier

PY - 2004/10

Y1 - 2004/10

U2 - 10.1016/j.meatsci.2004.03.012

DO - 10.1016/j.meatsci.2004.03.012

M3 - Article (Academic Journal)

SN - 1873-4138

VL - 68(2)

SP - 305

EP - 311

JO - Meat Science

JF - Meat Science

ER -