The Effect of Brine Injection Level on the Physical Properties and Sensory Acceptability of Pork Loins

in 63rd International Congress of Meat Science and Technology
Autor:innen:
Z. Kühn 1Department of Microbial, Biochemical and Food Biotechnology, University of Free-State, Bloemfontein, South Africa

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C. Bothma 1Department of Microbial, Biochemical and Food Biotechnology, University of Free-State, Bloemfontein, South Africa

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P.E. Strydom 2Animal Production Institute, Agricultural Research Council of South Africa, Irene, 0062, South Africa; huga@ufs.ac.za

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C.J. Hugo 1Department of Microbial, Biochemical and Food Biotechnology, University of Free-State, Bloemfontein, South Africa

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A. Hugo 1Department of Microbial, Biochemical and Food Biotechnology, University of Free-State, Bloemfontein, South Africa

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Art:
Kapitel
Seiten:
700–701
DOI:
https://doi.org/10.3920/9789086868605_313

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