Utilization of pork collagen for functionality improvement of boneless cured ham manufactured from pale, soft, and exudative pork

✍ Scribed by M.W. Schilling; L.E. Mink; P.S. Gochenour; N.G. Marriott; C.Z. Alvarado

• Book ID: 117496616
• Publisher: Elsevier Science
• Year: 2003
• Tongue: English
• Weight: 226 KB
• Volume: 65
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/s0309-1740(02)00247-4