Influence of Pre‐Rigor Processing, Mechanical Tenderization, Tumbling Method and Processing Time on the Quality and Yield of Ham
- 1 September 1983
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 48 (5) , 1532-1536
- https://doi.org/10.1111/j.1365-2621.1983.tb03531.x
Abstract
No abstract availableThis publication has 8 references indexed in Scilit:
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- Water Content of Meats, Determination of Water-Holding Capacity of Fresh MeatsJournal of Agricultural and Food Chemistry, 1958