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Phosphate type and salt concentration effects on shear strength of and packaging film adhesion to processed meat from a cook-in packaging system

by Rosinski, M.J. (Viskase Corp., Chicago, IL), Barmore, C.R, Bridges, W.C. Jr, Dick, R.L, Acton, J.C
Published in Journal of food science (01.11.1989)

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Research Note: Film-to-Meat Adhesion Strength with a Cook-in-the-Film Packaging System for a Poultry Meat Product

by ROSINSKI, M.J., BARMORE, C.R., DICK, R.L., ACTON, J.C.
Published in Poultry science (01.02.1990)

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Journal Article

Phosphate type and salt concentration effects on shear strength of and packaging film adhesion to processed meat from a cook-in packaging system

Research Note: Film-to-Meat Adhesion Strength with a Cook-in-the-Film Packaging System for a Poultry Meat Product

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