QUALITY OF BONELESS DRY‐CURED HAM PRODUCED WITH OR WITHOUT NITRATE, NETTING OR POTASSIUM SORBATE
- 1 May 1979
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 44 (3) , 914-915
- https://doi.org/10.1111/j.1365-2621.1979.tb08534.x
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- PRODUCING BONELESS DRY‐CURED HAMS WITH DIFFERENT AMOUNTS OF CURING INGREDIENTSJournal of Food Science, 1977
- SHRINKAGE, PALATABILITY AND CHEMICAL CHARACTERISTICS OF DRY‐CURED COUNTRY HAM AS AFFECTED BY SKINNING PROCEDUREJournal of Food Science, 1976
- EFFECTS OF CURING INGREDIENTS AND HOLDING TIMES AND TEMPERATURES ON ORGANOLEPTIC AND MICROBIOLOGICAL PROPERTIES OF DRY‐CURED SLICED HAMJournal of Food Science, 1975
- CURED HAM PROPERTIES AS AFFECTED BY NITRATE AND NITRITE AND FRESH PORK QUALITYJournal of Food Science, 1974