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.
书目信息
页码
v.634-636(3)
语言
英语
注释
13 ref.; Summary (En).
类型
Journal Article; Journal Part; Summary
来源
Journal-of-Food-Science (USA). (May 1975). v. 40(3) p. 634-636.
2012-11-15
AGRIS AP