Sensory, physical and chemical characteristics of cooked ham manufactured from rapidly chilled and earlier deboned M. semimembranosus. [electronic resource]
Producer: 20130222Description: 46-52 p. digitalISSN:- 1873-4138
- Animals
- Bone and Bones
- Cold Temperature
- Color
- Cooking
- Dietary Fats -- analysis
- Dietary Proteins -- analysis
- Female
- Food Handling
- Food Microbiology
- Humans
- Hydrogen-Ion Concentration
- Male
- Meat Products -- analysis
- Muscle, Skeletal -- chemistry
- Refrigeration
- Stress, Mechanical
- Swine
- Taste
- Water -- analysis
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Publication Type: Journal Article; Research Support, Non-U.S. Gov't
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