✦ LIBER ✦

EFFECT OF QUALITY ATTRIBUTES UPON PROCESSING AND PALATABILITY CHARACTERISTICS OF COMMERCIALLY CURED HAMS

✍ Scribed by H. R. CROSS; G. C. SMITH; Z. L. CARPENTER

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

EFFECT OF COMMERCIAL CURING, SMOKING, ST

✍ E. E. RICE; J. F. BEUK; J. F. FRIED 📂 Article 📅 1947 🏛 Institute of Food Technologists 🌐 English ⚖ 481 KB

COMMERCIAL ACCELERATED PORK PROCESSING:

✍ R. W. MANDIGO; T. L. THOMPSON; G. M. WEISS 📂 Article 📅 1977 🏛 Institute of Food Technologists 🌐 English ⚖ 280 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 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

SHRINKAGE, PALATABILITY AND CHEMICAL CHA

✍ R. E. MONTGOMERY; JAMES D. KEMP; J. D. FOX 📂 Article 📅 1976 🏛 Institute of Food Technologists 🌐 English ⚖ 821 KB

Selected Quality Factors and Sensory Att

✍ E. K. VOLLMAR; C. C. MELTON 📂 Article 📅 1981 🏛 Institute of Food Technologists 🌐 English ⚖ 712 KB