Selected Quality Factors and Sensory Attributes of Cured Ham as Influenced by Different Phosphate Blends
- 1 March 1981
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 46 (2) , 317-320
- https://doi.org/10.1111/j.1365-2621.1981.tb04852.x
Abstract
No abstract availableKeywords
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