THE INFLUENCE OF GLUCONO DELTA LACTONE ON CURED HAM COLOR AND COLOR STABILITY
- 1 January 1971
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 36 (1) , 48-50
- https://doi.org/10.1111/j.1365-2621.1971.tb02030.x
Abstract
No abstract availableKeywords
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- Meat Color, Relation of Free Sulfhydryl Groups to Cured Meat ColorJournal of Agricultural and Food Chemistry, 1955