Everts, A J <br/><br/>
Quality characteristics of chunked and formed hams from pale, average and dark muscles were improved using an ammonium hydroxide curing solution.  [electronic resource] 

 -  Meat science  Oct 2010 
 - 352-6 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1873-4138 
<br/><br/><label>Standard No.: </label>10.1016/j.meatsci.2010.05.012  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Ammonium Hydroxide<br/>Animals<br/>Color<br/>Cooking<br/>Food Handling--methods<br/>Food Technology<br/>Hydrogen-Ion Concentration<br/>Hydroxides--pharmacology<br/>Lipid Peroxidation<br/>Meat--standards<br/>Muscle, Skeletal--chemistry<br/>Swine<br/>Taste<br/>Water