Effect of Tumbling and Tumbling Temperature on Total Aerobic Plate Counts (Incubated at 25°C) and Quality of Boneless, Cured Hams
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1981.tb14566.x/fullpdf
Reference16 articles.
1. Effect of tumbling method, phosphate level, and final cook temperature on the histological characteristics of tumbled porcine muscle tissue;Cassidy;J. Food Sci.,1978
2. Influence of tumbling and sodium tripolyphosphate on salt and nitrite distribution in porcine muscle;Krause;J. Food Sci.,1978a
3. Influence of tumbling, tumbling time, trim and sodium tripolyphosphate on quality and yield of cured hams;Krause;J. Food Sci.,1978b
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2. Bacteriological evaluations of tumbled catfish with egg white;Food Microbiology;1996-10
3. Intermittent Tumbling Affects Quality and Yield in Prerigor Sectioned and Formed Ham;Journal of Food Science;1992-09
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5. Effect of Tumbling and Tumbling Temperature on Surface and Subsurface Contamination of Lactobacillus Plantarum and Residual Nitrite in Cured Pork Shoulder;Journal of Food Science;1984-11
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