CHEMICAL, PALATABILITY AND COOKING CHARACTERISTICS OF NORMAL AND LOW QUALITY PORK LOINS AS AFFECTED BY FREEZER STORAGE
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1976.tb01087.x/fullpdf
Reference12 articles.
1. Physical, Chemical and Histological Properties of Low, Medium and High Quality Hams at Various Intervals during Curing and Aging
2. Effect of Fresh Ham Quality on Aged Ham Quality
3. Relationship of Fresh Ham Traits to Cured Ham Quality
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