✦ LIBER ✦

CHARACTERISTICS OF CURED HAM AS INFLUENCED BY LEVELS OF SODIUM NITRITE AND SODIUM ASCORBATE

✍ Scribed by C. L. BROWN; H. B. HEDRICK; M. E. BAILEY

Book ID: 108800590
Publisher: Institute of Food Technologists
Year: 1974
Tongue: English
Weight: 344 KB
Volume: 39
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1974.tb07290.x

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Impact of Sodium Ascorbate and Sodium Er

Impact of Sodium Ascorbate and Sodium Erythorbate Used in Meat Processing on the Vitamin B12 Contents of Cured Ham

✍ J. S. DOUGLASS; F. D. MORROW; K. ONO; J. T. KEETON; J. T. VANDERSLICE; R. C. POS 📂 Article 📅 1989 🏛 Institute of Food Technologists 🌐 English ⚖ 292 KB

INFLUENCE OF SODIUM ERYTHORBATE ON COLOR

INFLUENCE OF SODIUM ERYTHORBATE ON COLOR DEVELOPMENT, FLAVOR AND OVERALL ACCEPTABILITY OF FRANKFURTERS CURED WITH REDUCED LEVELS OF SODIUM NITRITE

✍ J. G. SEBRANEK; B. G. SCHRODER; R. E. RUST; D. G. TOPEL 📂 Article 📅 1977 🏛 Institute of Food Technologists 🌐 English ⚖ 249 KB

EFFECT OF VARIOUS LEVELS OF POTASSIUM NI

EFFECT OF VARIOUS LEVELS OF POTASSIUM NITRATE AND SODIUM NITRITE ON COLOR AND FLAVOR OF CURED LOINS AND COUNTRY-STYLE HAMS

✍ B. D. EAKES; T. N. BLUMER 📂 Article 📅 1975 🏛 Institute of Food Technologists 🌐 English ⚖ 457 KB

RESIDUAL NITRITE AND TOTAL MICROBIAL PLA

RESIDUAL NITRITE AND TOTAL MICROBIAL PLATE COUNTS OF HAMS AS INFLUENCED BY TUMBLING AND FOUR INGOING NITRITE LEVELS

✍ E. W. MILLS; R. f. PLIMPTON; H. W. OCKERMAN 📂 Article 📅 1980 🏛 Institute of Food Technologists 🌐 English ⚖ 535 KB

CURED HAM PROPERTIES AS AFFECTED BY NITR

CURED HAM PROPERTIES AS AFFECTED BY NITRATE AND NITRITE AND FRESH PORK QUALITY

✍ JAMES D. KEMP; J. D. FOX; W. G. MOODY 📂 Article 📅 1974 🏛 Institute of Food Technologists 🌐 English ⚖ 482 KB

INFLUENCE OF TUMBLING, TUMBLING TIME, TR

INFLUENCE OF TUMBLING, TUMBLING TIME, TRIM AND SODIUM TRIPOLYPHOSPHATE ON QUALITY AND YIELD OF CURED HAMS

✍ R. J. KRAUSE; H. W. OCKERMAN; B. KROL; P. C. MOERMAN; R. F. PLIMPTON JR. 📂 Article 📅 1978 🏛 Institute of Food Technologists 🌐 English ⚖ 387 KB