Storage changes in pork pies
This research project was designed to investigate the chemical and physical changes in pork pies during storage. Lipid oxidation and moisture migration were found to be the parameters of most importance, with protein cross-linkaging and colour changes in the meat filling "'having' les...
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| Format: | Thesis (University of Nottingham only) |
| Language: | English |
| Published: |
1984
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| Online Access: | https://eprints.nottingham.ac.uk/12488/ |