Analysis of the juice and water losses in salted and unsalted pork samples heated in water bath. Consequences for the prediction of weight loss by transfer models
L Bombrun, P Gatellier, S Portanguen, A Kondjoyan - Meat science, 2015 - Elsevier
This study has analyzed the effect of different factors on variation of meat weight due to juice
loss, and variation of water content of pork samples heated in a water bath. The weight loss …
loss, and variation of water content of pork samples heated in a water bath. The weight loss …