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

PR Sheard, A Tali

Research output: Contribution to journal › Article (Academic Journal) › peer-review

115 Citations (Scopus)

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

Access to Document

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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 -