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Effect of Hydrodynamic Pressure Processing on the Processing and Quality Characteristics of Moisture-Enhanced Pork Loins
Version of Record online: 14 APR 2010
No claim to original US government works Journal compilation © 2010 Institute of Food Technologists®
Journal of Food Science
Volume 75, Issue 4, pages S237–S244, May 2010
How to Cite
Bowker, B., Liu, M., Callahan, J. and Solomon, M. (2010), Effect of Hydrodynamic Pressure Processing on the Processing and Quality Characteristics of Moisture-Enhanced Pork Loins. Journal of Food Science, 75: S237–S244. doi: 10.1111/j.1750-3841.2010.01581.x
- Issue online: 3 MAY 2010
- Version of Record online: 14 APR 2010
- MS 20090961 Submitted 9/29/2009, Accepted 2/1/2010.
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