EFFECT OF CURRING INGREDIENTS, SKINNING, AND BONING ON YIELD, QUALITY, AND MICROFLORA OF COUNTRY HAMS
- Author
- KEMP JD; ABIDOYE DFO; LANGLOIS BE; FRANKLIN JB; FOX JD
UNIV. KENTUCKY, DEP. ANIMAL SCI.,LEXINGTON KY 40546,USA - Source
- J. FOOD SCI.; USA; DA. 1980; VOL. 45; NO 2; PP. 174-177; BIBL. 15 REF.
- Document type
- Article
- Language
- English
- Keyword (fr)
- JAMBON PRODUIT CHARCUTERIE PRODUIT CARNE TECHNOLOGIE CONTAMINATION BIOLOGIQUE SAUMURE NITRITE NITRATE TECHNOLOGIE ALIMENTAIRE
- Keyword (en)
- HAM PORK PRODUCT MEAT PRODUCT TECHNOLOGY BIOLOGICAL CONTAMINATION BRINES NITRITES NITRATES FOOD SCIENCES
- Keyword (es)
- TECNOLOGIA
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- PASCAL8010356609
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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