EFFECT OF COMMERCIAL CURING, SMOKING, STORAGE, AND COOKING OPERATIONS UPON VITAMIN CONTENT OF PORK HAMS

✍ Scribed by E. E. RICE; J. F. BEUK; J. F. FRIED

• Book ID: 108790632
• Publisher: Institute of Food Technologists
• Year: 1947
• Tongue: English
• Weight: 481 KB
• Volume: 12
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1947.tb16415.x