PALATABILITY OF PRERIGOR AND MECHANICALLY PROCESSED NITRITE‐FREE HAMS
- 1 November 1979
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 44 (6), 1775-1777
- https://doi.org/10.1111/j.1365-2621.1979.tb09138.x
Abstract
No abstract availableKeywords
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- The effect of an artificially induced high pH on the susceptibility of minced porcine muscle to undergo oxidative rancidity under frozen storageInternational Journal of Food Science & Technology, 1975
- OXIDATIVE RANCIDITY IN DRY‐CURED HAMS: EFFECT OF LOW PRO‐OXIDANT AND ANTIOXIDANT SALT FORMULATIONSJournal of Food Science, 1973
- A distillation method for the quantitative determination of malonaldehyde in rancid foodsJournal of Oil & Fat Industries, 1960