The effects of early post-mortem pH and ultimate pH on...

Meat Science 2010 Vol. 85; Iss. 4

The effects of early post-mortem pH and ultimate pH on level and amount of destructured zones in cooked cured hams

Gabriel Hugenschmidt, Ruedi Hadorn, Martin R.L. Scheeder, Paolo Silacci, Daniel Scherrer, Caspar Wenk
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Volume:
85
Year:
2010
Language:
english
DOI:
10.1016/j.meatsci.2010.03.016
File:
PDF, 189 KB
english, 2010
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