ACCELERATED PORK PROCESSING: CURED COLOR STABILITY OF HAMS
- 1 September 1973
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 38 (6) , 1078-1079
- https://doi.org/10.1111/j.1365-2621.1973.tb02154.x
Abstract
No abstract availableThis publication has 1 reference indexed in Scilit:
- The colour of cooked cured pork. I.—Estimation of the Nitric oxide‐Haem PigmentsJournal of the Science of Food and Agriculture, 1956