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Sensory, physical and chemical characteristics of cooked...

Meat Science 2013 / 01 Vol. 93; Iss. 1

Sensory, physical and chemical characteristics of cooked ham manufactured from rapidly chilled and earlier deboned M. semimembranosus

Tomović, Vladimir M., Jokanović, Marija R., Petrović, Ljiljana S., Tomović, Mila S., Tasić, Tatjana A., Ikonić, Predrag M., Šumić, Zdravko M., Šojić, Branislav V., Škaljac, Snežana B., Šošo, Milena M.
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Volume:
93
Language:
english
Journal:
Meat Science
DOI:
10.1016/j.meatsci.2012.07.015
Date:
January, 2013
File:
PDF, 250 KB
english, 2013
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