Influence of PSE pork on the quality and economics of cooked, cured ham and fermented dry sausage manufacture-Reference-Cited by-同舟云学术

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Influence of PSE pork on the quality and economics of cooked, cured ham and fermented dry sausage manufacture

Published:1988-01 Issue:3 Volume:24 Page:201-207
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Honkavaara Markku

Publisher

Elsevier BV

Subject

Food Science

Reference6 articles.

1. Processed Meats;Kramlich,1973

2. Proc. 17th Eur. Meet. Meat Res. Workers;Nilsson,1971

3. Proc. 32nd Eur. Meet. Meat Res. Workers;Severini,1986

4. EFFECT OF PORK QUALITY ON SOME CHEMICAL, PHYSICAL, AND PROCESSING PROPERTIES OF FERMENTED DRY SAUSAGE

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2. Impact of raw ham quality and tumbling time on the technological properties of polyphosphate-free cooked ham;Meat Science;2020-06

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5. Ingredients;Handbook of Fermented Meat and Poultry;2014-10-02

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