EFFECT OF QUALITY ATTRIBUTES UPON PROCESSING AND PALATABILITY CHARACTERISTICS OF COMMERCIALLY CURED HAMS
- 1 November 1971
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 36 (7) , 982-986
- https://doi.org/10.1111/j.1365-2621.1971.tb03326.x
Abstract
No abstract availableKeywords
This publication has 3 references indexed in Scilit:
- Etiological Status and Associated Studies of Pale, Soft, Exudative Porcine MusculaturePublished by Elsevier ,1964
- Extension of Multiple Range Tests to Group Means with Unequal Numbers of ReplicationsPublished by JSTOR ,1956
- Multiple Range and Multiple F TestsPublished by JSTOR ,1955