Select any link to see items in a related category.
more general categories information about this item Animal Science and Animal Products Animal Science and Animal Products animal products (13065) meat products (4725) meat (3662) pork (1159) ham (282) zoology (51799) animal anatomy (33734) musculoskeletal system (4297) muscles (1733) Biological Sciences Biological Sciences anatomy and morphology (70482) animal anatomy (33736) musculoskeletal system (4297) muscles (1733) biochemistry (102540) biochemical compounds (82890) carbohydrates (23127) polysaccharides (9609) glucans (5043) starch (2551) modified starch (124) zoology (51772) animal anatomy (33713) musculoskeletal system (4297) muscles (1733) Calendar Year Calendar Year Year (337475) 2004 (5815) Economics, Business and Industry Economics, Business and Industry products and commodities (80757) agricultural products (74894) animal products (13060) meat products (4721) meat (3660) pork (1159) ham (282) foods (19982) cooked foods (1504) baked goods (1080) rolls (26) plant products (54971) oilseed products (5896) soybean products (3383) soy protein (394) product quality (18080) food quality (12184) food processing quality (1511) cooking quality (516) protein products (2277) protein concentrates (284) legume protein (443) soy protein (394) Food and Human Nutrition Food and Human Nutrition food science (22492) food quality (12184) food processing quality (1511) cooking quality (516) foods (20022) cooked foods (1504) baked goods (1080) rolls (26) Natural Resources, Earth and Environmental Sciences Natural Resources, Earth and Environmental Sciences soil science (29220) soil physics (7416) soil physical properties (5549) soil hydraulic properties (3489) water holding capacity (548) soil properties (7954) soil physical properties (5549) soil hydraulic properties (3489) water holding capacity (548) Physical and Chemical Sciences Physical and Chemical Sciences chemical substances (129118) biochemical compounds (82878) carbohydrates (23127) polysaccharides (9609) glucans (5043) starch (2551) modified starch (124) chemical compounds (78840) acids, bases, and salts (29068) acids (19405) organic acids and salts (17608) organic salts (1196) caseinates (169) salts (12335) organic salts (1196) caseinates (169) organic compounds (57444) organic acids and salts (17608) organic salts (1196) caseinates (169) chemistry (84737) chemical composition (25538) ingredients (1355) physics (54990) physical properties (32618) color (4392) functional properties (2614) water holding capacity (548) Plant Science and Plant Products Plant Science and Plant Products plant products (54974) oilseed products (5896) soybean products (3383) soy protein (394) Reference Types Reference Types Journal (337546) Research, Technology and Engineering Research, Technology and Engineering methodology (66114) response surface methodology (846) support systems and models (27487) models (27236) Abstract of Article: Will be presented in next release Date Last Accessed: Accessed January 20, 2015 Title of Article: Utilization of response surface modeling to evaluate the effects of non-meat adjuncts and combinations of PSE and RFN pork on water holding capacity and cooked color in the production of boneless cured pork Author(s) of Article: Will be identified in next release Citation: Meat science 2004 v.66 no.2 pp. 371-381 Click to View: (Click to View) Date of Publication: 2004 Location of Article: http://pubag.nal.usda.gov/pubag/article.xhtml?id=492385 Name of Publication: Meat science Publishing Company: Will be identified in next release Accession Number: 114361