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INFLUENCE OF SHORT TERM TUMBLING, SALT AND PHOSPHATE ON CURED CANNED PORK

✍ Scribed by H. W. OCKERMAN; R. F. PLIMPTON JR.; V. R. CAHILL; N. A. PARRETT

Book ID: 108803234
Publisher: Institute of Food Technologists
Year: 1978
Tongue: English
Weight: 439 KB
Volume: 43
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1978.tb02445.x

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