✦ LIBER ✦

EFFECT OF SALT, PHOSPHATES AND OTHER CURING INGREDIENTS ON SHRINKAGE OF LEAN PORK MEAT AND THE QUALITY OF SMOKED PROCESSED HAM

✍ Scribed by EUGEN WIERBICKI; JOHN J. HOWKER

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

EFFECTS OF INITIAL HAM QUALITY AND OTHER

✍ R. W. KORHONEN; J. O. REAGAN; J. A. CARPENTER; D. R. CAMPION; K. V. STRIBLING 📂 Article 📅 1978 🏛 Institute of Food Technologists 🌐 English ⚖ 459 KB

EFFECT OF CURE ON PORK WITH WATERY STRUC

✍ J. WISMER-PEDERSEN 📂 Article 📅 1960 🏛 Institute of Food Technologists 🌐 English ⚖ 661 KB

MEAT MASSAGING: THE EFFECTS OF SALT, PHO

✍ D. G. SIEGEL; D. M. THENO; G. R. SCHMIDT; H. W. NORTON 📂 Article 📅 1978 🏛 Institute of Food Technologists 🌐 English ⚖ 403 KB

MEAT MASSAGING: THE EFFECTS OF SALT, PHO

✍ D. G. SIEGEL; D. M. THENO; G. R. SCHMIDT 📂 Article 📅 1978 🏛 Institute of Food Technologists 🌐 English ⚖ 645 KB

Effects of Phosphate on Yield, Quality,

✍ K.A. Thorarinsdottir; S. Arason; S.G. Bogason; K. Kristbergsson 📂 Article 📅 2001 🏛 Institute of Food Technologists 🌐 English ⚖ 154 KB