Cured cooked meats - Improvements in yield and color - Advantages of agglomerated dry sugar in the production of cured hams

Authors
Van Beirendonk, K Rosch, A
Citation
K. Van Beirendonk et A. Rosch, Cured cooked meats - Improvements in yield and color - Advantages of agglomerated dry sugar in the production of cured hams, FLEISCHWIRT, 81(9), 2001, pp. 32
Categorie Soggetti
Food Science/Nutrition
Journal title
FLEISCHWIRTSCHAFT
ISSN journal
0015363X → ACNP
Volume
81
Issue
9
Year of publication
2001
Database
ISI
SICI code
0015-363X(2001)81:9<32:CCM-II>2.0.ZU;2-X