✦ LIBER ✦

Reduction or Replacement of Sodium Chloride in a Tumbled Ham Product

✍ Scribed by C. B. FRYE; L. W. HAND; C.R. CALKINS; R. W. MANDIGO

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Effects of Complete or Partial Replaceme

✍ L. W. HAND; R. N. TERRELL; G. C. SMITH 📂 Article 📅 1982 🏛 Institute of Food Technologists 🌐 English ⚖ 401 KB

Physicochemical changes in dry-cured ham

✍ M. Aliño; R. Grau; F. Toldrá; J.M. Barat 📂 Article 📅 2010 🏛 Elsevier Science 🌐 English ⚖ 391 KB

Effects of Reduction or Replacement of S

✍ R. N. TERRELL; M. QUINTANILLA; C. VANDERZANT; F. A. GARDNER 📂 Article 📅 1983 🏛 Institute of Food Technologists 🌐 English ⚖ 419 KB

Microbiological effects of a partial or

✍ H.-J.S. Nielsen; P. Zeuthen 📂 Article 📅 1987 🏛 Elsevier Science 🌐 English ⚖ 474 KB

Influence of a partial replacement of so

✍ H.-J.S. Nielsen; P. Zeuthen 📂 Article 📅 1986 🏛 Elsevier Science 🌐 English ⚖ 428 KB

Production of Aflatoxin in a Medium Fort

✍ Shih, C.N.; Marth, E.H. 📂 Article 📅 1972 🏛 American Dairy Science Association 🌐 English ⚖ 458 KB