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Effect of Oyster Shell Calcium Powder on the Quality of Restructured Pork Ham
This study was conducted to evaluate the effects of oyster shell calcium powder (OSCP) as a substitute for phosphates in curing agent, on the quality of restructured pork ham. Restructured pork ham was processed under six treatment conditions: T1 (no additives), T2 (0.3% sodium tripolyphosphate), T3...
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| Veröffentlicht in: | Korean J Food Sci Anim Resour |
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| Hauptverfasser: | , , , , |
| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
Korean Society for Food Science of Animal Resources
2014
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| Schlagworte: | |
| Online Zugang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4597873/ https://ncbi.nlm.nih.gov/pubmed/26761179 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2014.34.3.372 |
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