INFLUENCE OF TUMBLING, TUMBLING TIME, TRIM AND SODIUM TRIPOLYPHOSPHATE ON QUALITY AND YIELD OF CURED HAMS-Reference-Cited by-同舟云学术

INFLUENCE OF TUMBLING, TUMBLING TIME, TRIM AND SODIUM TRIPOLYPHOSPHATE ON QUALITY AND YIELD OF CURED HAMS

Published:1978-05 Issue:3 Volume:43 Page:853-855
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

KRAUSE R. J.,OCKERMAN H. W.,KROL B.,MOERMAN P. C.,PLIMPTON R. F.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1978.tb02438.x/fullpdf

Reference10 articles.

1. W.R. Harvey, 1968 . Least square analysis of data with unequal subclass numbers. Agr. Res. Service 20-8 USDA.

2. Karmas . 1970 . Fresh meat processing. Noyes Data Corporation.

3. R.J. Krause, 1976 . Influence of tumbling and sodium tripolyphosphate on quality, yield and cure distribution in hams . M.S. thesis , Ohio State University.

4. D.M. Theno, D.G. Siegal, and G.R. Schmidt, 1976 . Microstructure of sectioned and formed hams . University of Illinois, Urbana, IL. J. Animal Sci., May, Abstract40 .

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