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UTILIZATION OF DEIONIZED WATER AND NONMEAT ADJUNCTS TO IMPROVE QUALITY OF CHUNKED AND FORMED BONELESS CURED HAM FORMULATED WITH PALE, SOFT AND EXUDATIVE RAW MATERIAL

UTILIZATION OF DEIONIZED WATER AND NONMEAT ADJUNCTS TO IMPROVE QUALITY OF CHUNKED AND FORMED BONELESS CURED HAM FORMULATED WITH PALE, SOFT AND EXUDATIVE RAW MATERIAL

J.A. WILBOURN; M.W. SCHILLING; J.M. MARTIN; P.C. COGGINS; T.A. ARMSTRONG

作者J.A. WILBOURN; M.W. SCHILLING; J.M. MARTIN; P.C. COGGINS; T.A. ARMSTRONG
卷第18卷
期第3期
印刷ISSN1046-0756
电子ISSN1745-4573
文件大小88.96KB
发表时间2007
DOI10.1111/j.1745-4573.2007.00085.x
页码294-312

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