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EFFECT OF COMMERCIAL CURING, SMOKING, STORAGE, AND COOKING OPERATIONS UPON VITAMIN CONTENT OF PORK HAMS
Author(s) -
RICE E. E.,
BEUK J. F.,
FRIED J. F.
Publication year - 1947
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1947.tb16415.x
Subject(s) - curing (chemistry) , food science , chemistry , vitamin , biochemistry , polymer chemistry