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Effect of tumbling time and cooking temperature on quality attributes of cooked ham

✍ Scribed by Chunbao Li; Slawomir Szczepaniak; Liselot Steen; Olivier Goemaere; Sandra Impens; Hubert Paelinck; Guanghong Zhou

Book ID: 108828755
Publisher: John Wiley and Sons
Year: 2011
Tongue: English
Weight: 691 KB
Volume: 46
Category: Article
ISSN: 0950-5423
DOI: 10.1111/j.1365-2621.2011.02731.x

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