Feasibility of water cooking for pork ham processing as compared with traditional dry and wet air cooking methods
- 30 April 2005
- journal article
- research article
- Published by Elsevier in Journal of Food Engineering
- Vol. 67 (4) , 427-433
- https://doi.org/10.1016/j.jfoodeng.2004.05.011
Abstract
No abstract availableKeywords
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