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2002 ◽  
Vol 67 (7) ◽  
pp. 2625-2630 ◽  
Author(s):  
K.C. Nam ◽  
K.J. Prusa ◽  
D.U. Ahn
Keyword(s):  
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Improve Quality ◽  
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Texture, lipid oxidation and sensory characteristics of ground pork patties prepared with commercially available salts

LWT ◽  
2013 ◽  
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pp. 408-413 ◽  
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K.N. Bess ◽  
D.D. Boler ◽  
M.A. Tavárez ◽  
H.K. Johnson ◽  
F.K. McKeith ◽  
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Keyword(s):  
Lipid Oxidation ◽  
Sensory Characteristics ◽  
Ground Pork ◽  
Pork Patties

scholarly journals Effects of salts of varying purity on lipid oxidation, sensory characteristics, and textural properties of fresh, ground pork patties

Meat Science ◽  
2016 ◽  
Vol 112 ◽  
pp. 127
Author(s):  
M.F. Overholt ◽  
S. Mancini ◽  
H.O. Galloway ◽  
G. Preziuso ◽  
A.C. Dilger ◽  
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Keyword(s):  
Lipid Oxidation ◽  
Textural Properties ◽  
Sensory Characteristics ◽  
Ground Pork ◽  
Pork Patties

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Meat Science ◽  
2012 ◽  
Vol 91 (1) ◽  
pp. 1-7 ◽  
Author(s):  
Yun-Sang Choi ◽  
Ji-Hun Choi ◽  
Doo-Jeong Han ◽  
Hack-Youn Kim ◽  
Hyun-Wook Kim ◽  
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Keyword(s):  
Laminaria Japonica ◽  
Sensory Characteristics ◽  
Reduced Fat ◽  
Physico Chemical ◽  
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scholarly journals Effects of salt purity on lipid oxidation, sensory characteristics, and textural properties of fresh, ground pork patties

LWT ◽  
2016 ◽  
Vol 65 ◽  
pp. 890-896 ◽  
Author(s):  
M.F. Overholt ◽  
S. Mancini ◽  
H.O. Galloway ◽  
G. Preziuso ◽  
A.C. Dilger ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Textural Properties ◽  
Sensory Characteristics ◽  
Ground Pork ◽  
Pork Patties

Patient Registries Improve Quality at Modest Cost

2006 ◽  
Vol 40 (9) ◽  
pp. 66
Author(s):  
MARY ELLEN SCHNEIDER
Keyword(s):  
Improve Quality ◽  
Patient Registries
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