EFFECT OF CURING INGREDIENTS, SKINNING, AND BONING ON YIELD, QUALITY, AND MICROFLORA OR COUNTRY HAMS
- 1 March 1980
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 45 (2) , 174-177
- https://doi.org/10.1111/j.1365-2621.1980.tb02570.x
Abstract
No abstract availableThis publication has 7 references indexed in Scilit:
- QUALITY OF BONELESS DRY‐CURED HAM PRODUCED WITH OR WITHOUT NITRATE, NETTING OR POTASSIUM SORBATEJournal of Food Science, 1979
- COMPOSITION, QUALITY AND MICROBIOLOGY OF DRY‐CURED HAMS PRODUCED FROM PREVIOUSLY FROZEN GREEN HAMSJournal of Food Science, 1978
- PRODUCING BONELESS DRY‐CURED HAMS WITH DIFFERENT AMOUNTS OF CURING INGREDIENTSJournal of Food Science, 1977
- SHRINKAGE, PALATABILITY AND CHEMICAL CHARACTERISTICS OF DRY‐CURED COUNTRY HAM AS AFFECTED BY SKINNING PROCEDUREJournal of Food Science, 1976
- Microflora of Fresh and Dry-Cured Hams as Affected by Fresh Ham StorageJournal of Animal Science, 1974
- Quick Aging of HamsJournal of Animal Science, 1964
- Quantitation of Clostridium perfringens in FoodsApplied Microbiology, 1962