Effects of PSE meat and salt concentration on the technological and sensory characteristics of restructured cooked hams-Reference-Cited by-同舟云学术

Effects of PSE meat and salt concentration on the technological and sensory characteristics of restructured cooked hams

Published:2019-06 Issue: Volume:152 Page:96-103
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Paula Marielle Maria de Oliveira,Haddad Gabriela de Barros Silva,Rodrigues Lorena Mendes,Benevenuto Júnior Augusto Aloísio,Ramos Alcinéia de Lemos Souza,Ramos Eduardo Mendes^ORCID

Publisher

Elsevier BV

Subject

Food Science

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