Sensory and Textural Characteristics of Restructured Ham Coated with Emulsions of Different Fat Levels

✍ Scribed by F. K. McKEITH; M. S. BREWER; P. D. OSADJAN; R. J. MATULIS; P. J. BECHTEL

• Book ID: 108818914
• Publisher: Institute of Food Technologists
• Year: 1993
• Tongue: English
• Weight: 306 KB
• Volume: 58
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1993.tb04305.x