Cooked ham classification on the basis of brine injection level and pork breeding country

✍ Scribed by Ernestina Casiraghi; Cristina Alamprese; Carlo Pompei

• Book ID: 116725763
• Publisher: Elsevier Science
• Year: 2007
• Tongue: English
• Weight: 222 KB
• Volume: 40
• Category: Article
• ISSN: 1096-1127
• DOI: 10.1016/j.lwt.2005.07.007