Quality characteristics of chunked and formed hams from pale, average and dark muscles were improved using an ammonium hydroxide curing solution. [electronic resource]

By: Contributor(s): Producer: 20110207Description: 352-6 p. digitalISSN:
  • 1873-4138
Subject(s): Online resources: In: Meat science vol. 86
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Publication Type: Journal Article; Research Support, Non-U.S. Gov't

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