Effects of curing ingredients and holding times and temperatures on organoleptic and microbiological properties of dry-cured sliced ham.
1975
Kemp J.D. | Langlois B.E. | Fox J.D. | Varney W.Y.
Bibliographic information
Journal of Food Science
Volume
40
ISSN
0022-1147
Pagination
v.634-636(3)
Language
English
Note
13 ref.; Summary (En).
Type
Journal Article; Journal Part; Summary
Source
Journal-of-Food-Science (USA). (May 1975). v. 40(3) p. 634-636.
2012-11-15
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