✦ LIBER ✦

EFFECT OF CURING INGREDIENTS, SKINNING, AND BONING ON YIELD, QUALITY, AND MICROFLORA OR COUNTRY HAMS

✍ Scribed by J. D. KEMP; D. F. O. ABIDOYE; B. E. LANGLOIS; J. B. FRANKLIN; J. D. FOX

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Effect of Tumbling and Tumbling Time on

✍ F. W. LEAK; J. D. KEMP; B. E. LANGLOIS; J. D. FOX 📂 Article 📅 1984 🏛 Institute of Food Technologists 🌐 English ⚖ 538 KB

Effects of Boning Time, Mechanical Tende

✍ F.W. LEAK; J.D. KEMP; J.D. FOX; B.E. LANGLOIS 📂 Article 📅 1987 🏛 Institute of Food Technologists 🌐 English ⚖ 588 KB

Effect of Potassium Sorbate and Vacuum P

✍ J. D. KEMP; B. E. LANGLOIS; J. D. FOX 📂 Article 📅 1983 🏛 Institute of Food Technologists 🌐 English ⚖ 782 KB

Effect of Needle Tenderization on Salt A

✍ J. D. KEMP; J. D. FOX 📂 Article 📅 2006 🏛 Institute of Food Technologists 🌐 English ⚖ 608 KB

EFFECT OF SALT, PHOSPHATES AND OTHER CUR

✍ EUGEN WIERBICKI; JOHN J. HOWKER 📂 Article 📅 1976 🏛 Institute of Food Technologists 🌐 English ⚖ 674 KB