Evaluation of Cured, Canned Pork Shoulder Tissue Produced by Electrical Stimulation, Hot Processing and Tumbling

✍ Scribed by HSUEH-MING CHOW; H. W. OCKERMAN; V. R. CAHILL; N. A. PARRETT

• Book ID: 108811400
• Publisher: Institute of Food Technologists
• Year: 1986
• Tongue: English
• Weight: 542 KB
• Volume: 51
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1986.tb11111.x