SHRINKAGE, PALATABILITY AND CHEMICAL CHARACTERISTICS OF DRY‐CURED COUNTRY HAM AS AFFECTED BY SKINNING PROCEDURE
- 1 September 1976
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 41 (5) , 1110-1115
- https://doi.org/10.1111/j.1365-2621.1976.tb14398.x
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
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- A NEW EXTRACTION METHOD FOR DETERMINING 2‐THIOBARBITURIC ACID VALUES OF PORK AND BEEF DURING STORAGEJournal of Food Science, 1970
- Physical, Chemical and Histological Properties of Low, Medium and High Quality Hams at Various Intervals during Curing and AgingJournal of Animal Science, 1970
- Multiple Automatic Sequential AnalysisClinical Chemistry, 1964
- Estimation of Phenols in Meat and FatJournal of AOAC INTERNATIONAL, 1942