INFLUENCE OF TUMBLING, TUMBLING TIME, TRIM AND SODIUM TRIPOLYPHOSPHATE ON QUALITY AND YIELD OF CURED HAMS
- 1 May 1978
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 43 (3), 853-855
- https://doi.org/10.1111/j.1365-2621.1978.tb02438.x
Abstract
No abstract availableThis publication has 3 references indexed in Scilit:
- EFFECT OF SALT, PHOSPHATES AND OTHER CURING INGREDIENTS ON SHRINKAGE OF LEAN PORK MEAT AND THE QUALITY OF SMOKED PROCESSED HAMJournal of Food Science, 1976
- Phosphate Effects on Meat, Specific Interaction of Inorganic Polyphosphates with Myosin BJournal of Agricultural and Food Chemistry, 1964
- Phosphate Effects on Meat, Effect of Inorganic Polyphosphates on Solubility and Extractability of Myosin BJournal of Agricultural and Food Chemistry, 1964