SHRINKAGE, PALATABILITY AND CHEMICAL CHARACTERISTICS OF DRY-CURED COUNTRY HAM AS AFFECTED BY SKINNING PROCEDURE

✍ Scribed by R. E. MONTGOMERY; JAMES D. KEMP; J. D. FOX

• Book ID: 108801517
• Publisher: Institute of Food Technologists
• Year: 1976
• Tongue: English
• Weight: 821 KB
• Volume: 41
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1976.tb14398.x