FAO AGRIS - International System for Agricultural Science and Technology

Physical and Chemical Characteristics of Cooked Ham: Effect of Tumbling Time and Modifications during Storage

Pancrazio, Gaston | Cunha, Sara C. | De Pinho, Paula Guedes | Loureiro, Mónica | Ferreira, Isabel M.P.L.V.O. | Pinho, Olívia


Bibliographic information
Journal of food quality
Volume 38 Issue 5 Pagination 359 - 368 ISSN 0146-9428
Publisher
Food & Nutrition Press
Other Subjects
Myofibrillar proteins; Shelf life; Storage time
Language
English
Type
Text; Journal Article

2024-02-28
MODS
Data Provider
Lookup at Google Scholar
If you notice any incorrect information relating to this record, please contact us at [email protected]