PRODUCING BONELESS DRY‐CURED HAMS WITH DIFFERENT AMOUNTS OF CURING INGREDIENTS
- 1 November 1977
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 42 (6) , 1487-1488
- https://doi.org/10.1111/j.1365-2621.1977.tb08406.x
Abstract
No abstract availableThis publication has 1 reference indexed in Scilit:
- SHRINKAGE, PALATABILITY AND CHEMICAL CHARACTERISTICS OF DRY‐CURED COUNTRY HAM AS AFFECTED BY SKINNING PROCEDUREJournal of Food Science, 1976