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English
Injection of water and polyphosphate into pork to improve juiciness and tenderness after cooking
scientific article published on 01 April 1999
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instance of
scholarly article
1 reference
stated in
Europe PubMed Central
PubMed publication ID
22062033
reference URL
https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22062033%20AND%20SRC:MED&resulttype=core&format=json
retrieved
16 January 2020
title
Injection of water and polyphosphate into pork to improve juiciness and tenderness after cooking
(English)
1 reference
stated in
Europe PubMed Central
PubMed publication ID
22062033
reference URL
https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22062033%20AND%20SRC:MED&resulttype=core&format=json
retrieved
16 January 2020
author name string
P R Sheard
series ordinal
1
1 reference
stated in
Europe PubMed Central
PubMed publication ID
22062033
reference URL
https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22062033%20AND%20SRC:MED&resulttype=core&format=json
retrieved
16 January 2020
G R Nute
series ordinal
2
1 reference
stated in
Europe PubMed Central
PubMed publication ID
22062033
reference URL
https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22062033%20AND%20SRC:MED&resulttype=core&format=json
retrieved
16 January 2020
R I Richardson
series ordinal
3
1 reference
stated in
Europe PubMed Central
PubMed publication ID
22062033
reference URL
https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22062033%20AND%20SRC:MED&resulttype=core&format=json
retrieved
16 January 2020
A Perry
series ordinal
4
1 reference
stated in
Europe PubMed Central
PubMed publication ID
22062033
reference URL
https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22062033%20AND%20SRC:MED&resulttype=core&format=json
retrieved
16 January 2020
A A Taylor
series ordinal
5
1 reference
stated in
Europe PubMed Central
PubMed publication ID
22062033
reference URL
https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22062033%20AND%20SRC:MED&resulttype=core&format=json
retrieved
16 January 2020
publication date
1 April 1999
1 reference
stated in
Europe PubMed Central
PubMed publication ID
22062033
reference URL
https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22062033%20AND%20SRC:MED&resulttype=core&format=json
retrieved
16 January 2020
number of pages
6
1 reference
based on heuristic
inferred from page(s)
published in
Meat Science
1 reference
stated in
Europe PubMed Central
PubMed publication ID
22062033
reference URL
https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22062033%20AND%20SRC:MED&resulttype=core&format=json
retrieved
16 January 2020
volume
51
1 reference
stated in
Europe PubMed Central
PubMed publication ID
22062033
reference URL
https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22062033%20AND%20SRC:MED&resulttype=core&format=json
retrieved
16 January 2020
issue
4
1 reference
stated in
Europe PubMed Central
PubMed publication ID
22062033
reference URL
https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22062033%20AND%20SRC:MED&resulttype=core&format=json
retrieved
16 January 2020
page(s)
371-376
1 reference
stated in
Europe PubMed Central
PubMed publication ID
22062033
reference URL
https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22062033%20AND%20SRC:MED&resulttype=core&format=json
retrieved
16 January 2020
cites work
On the mechanism of water holding in meat: The swelling and shrinking of myofibrils
1 reference
stated in
Crossref
reference URL
https://api.crossref.org/works/10.1016%2FS0309-1740%2898%2900136-3
retrieved
7 January 2021
based on heuristic
inferred from DOI database lookup
Improving pork quality by electricalstimulation or pelvic suspension ofcarcasses
1 reference
stated in
Crossref
reference URL
https://api.crossref.org/works/10.1016%2FS0309-1740%2898%2900136-3
retrieved
7 January 2021
based on heuristic
inferred from DOI database lookup
The effect of cooking conditions on the eating quality of pork
1 reference
stated in
Crossref
reference URL
https://api.crossref.org/works/10.1016%2FS0309-1740%2898%2900136-3
retrieved
7 January 2021
based on heuristic
inferred from DOI database lookup
Effects of breed, feed level and conditioning time on the tenderness of pork
1 reference
stated in
Crossref
reference URL
https://api.crossref.org/works/10.1016%2FS0309-1740%2898%2900136-3
retrieved
7 January 2021
based on heuristic
inferred from DOI database lookup
Identifiers
DOI
10.1016/S0309-1740(98)00136-3
1 reference
stated in
Europe PubMed Central
PubMed publication ID
22062033
reference URL
https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22062033%20AND%20SRC:MED&resulttype=core&format=json
retrieved
16 January 2020
PubMed publication ID
22062033
1 reference
stated in
Europe PubMed Central
PubMed publication ID
22062033
reference URL
https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22062033%20AND%20SRC:MED&resulttype=core&format=json
retrieved
16 January 2020
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