‡a
advancedtenderizationofbrineinjectedporkloinasaffectedbyionicstrengthandhighpressure
‡A
Advanced Tenderization of Brine Injected Pork Loin as Affected by Ionic Strength and High Pressure
‡9
1
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pressureinducedstructuralchangesofproteinsaffectingtheicenucleationtemperatureofporkloins
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Pressure Induced Structural Changes of Proteins Affecting the Ice Nucleation Temperature of Pork Loins
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1
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effectsoftemperatureandtimeonthecookerypropertiesofsousvideprocessedporkloin
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Effects of Temperature and Time on the Cookery Properties of Sous-vide Processed Pork Loin
‡9
1