Storage changes in pork pies

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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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Bibliographic Details
Main Author:	Milbourne, Karen
Format:	Thesis (University of Nottingham only)
Language:	English
Published:	1984
Online Access:	https://eprints.nottingham.ac.uk/12488/

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