EFFECTS OF CURING INGREDIENTS AND HOLDING TIMES AND TEMPERATURES ON ORGANOLEPTIC AND MICROBIOLOGICAL PROPERTIES OF DRY‐CURED SLICED HAM
- 1 May 1975
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 40 (3) , 634-636
- https://doi.org/10.1111/j.1365-2621.1975.tb12545.x
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
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- CHANGES IN RESIDUAL NITRITE IN SAUSAGE AND LUNCHEON MEAT PRODUCTS DURING STORAGE1Journal of Milk and Food Technology, 1973
- EFFECT OF SODIUM NITRITE ON FLAVOR OF CURED PORKJournal of Food Science, 1970
- Quick Aging of HamsJournal of Animal Science, 1964
- The Red Colour of Salted Meat. (One Figure in the Text.)Epidemiology and Infection, 1901