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EFFECTS OF CURING INGREDIENTS AND HOLDING TIMES AND TEMPERATURES ON ORGANOLEPTIC AND MICROBIOLOGICAL PROPERTIES OF DRY‐CURED SLICED HAM
Author(s) -
KEMP JAMES D.,
LANGLOIS B. E.,
FOX J. D.,
VARNEY W. Y.
Publication year - 1975
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.1365-2621.1975.tb12545.x
Subject(s) - dept , library science , biology , genetics , computer science