Effect of Salt Reduction on the Yield, Breaking Force, and Sensory Characteristics of Emulsion-Coated Chunked and Formed Ham

✍ Scribed by LESLIE F. THIEL; PETER J. BECHTEL; FLOYD K. McKEITH; JAN NOVAKOFSKI; TOM R. CARR

• Book ID: 108811615
• Publisher: Institute of Food Technologists
• Year: 1986
• Tongue: English
• Weight: 435 KB
• Volume: 51
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1986.tb13828.x