TY  - GEN
AU  - Everts,A J
AU  - Wulf,D M
AU  - Everts,A K R
AU  - Nath,T M
AU  - Jennings,T D
AU  - Weaver,A D
TI  - Quality characteristics of chunked and formed hams from pale, average and dark muscles were improved using an ammonium hydroxide curing solution
SN  - 1873-4138
PY  - 2011///0207
KW  - Ammonium Hydroxide
KW  - Animals
KW  - Color
KW  - Cooking
KW  - Food Handling
KW  - methods
KW  - Food Technology
KW  - Hydrogen-Ion Concentration
KW  - Hydroxides
KW  - pharmacology
KW  - Lipid Peroxidation
KW  - Meat
KW  - standards
KW  - Muscle, Skeletal
KW  - chemistry
KW  - Swine
KW  - Taste
KW  - Water
N1  - Publication Type: Journal Article; Research Support, Non-U.S. Gov't
UR  - https://doi.org/10.1016/j.meatsci.2010.05.012
ER  -