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Effect of different tumbling marinade treatments on the water status and protein properties of prepared pork chops |
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| Authors: | Tian Gao Jiaolong Li Lin Zhang Yun Jiang Lei Song Ruixue Ma Feng Gao Guanghong Zhou |
| Affiliation: | 1. Key Laboratory of Animal Origin Food Production and Safety Guarantee, Jiangsu Province, College of Animal Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Nanjing Agricultural University, Nanjing 210095, People's Republic of China;2. Ginling College, Nanjing Normal University, Nanjing 210097, People's Republic of China |
| Abstract: | |
| Keywords: | tumbling marinade water status protein property prepared pork chop |