CHARACTERISTICS OF COUNTRY‐STYLE HAMS AS RELATED TO SUGAR CONTENT OF CURING MIXTURE 1
- 1 July 1949
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 14 (4) , 303-309
- https://doi.org/10.1111/j.1365-2621.1949.tb16237.x
Abstract
No abstract availableKeywords
This publication has 3 references indexed in Scilit:
- THE HEME PIGMENTS OF CURED MEATSJournal of Food Science, 1940
- THE HEME PIGMENTS OF CURED MEATSJournal of Food Science, 1940
- The Red Colour of Salted Meat. (One Figure in the Text.)Epidemiology and Infection, 1901