Influence of Tumbling and Dextrose on Furosine Content in...

Journal of Agricultural and Food Chemistry 1997 / 10 Vol. 45; Iss. 10

Influence of Tumbling and Dextrose on Furosine Content in Cooked Ham

Pompei, Carlo, Spagnolello, Alessandro
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Volume:
45
Language:
english
Journal:
Journal of Agricultural and Food Chemistry
DOI:
10.1021/jf970116n
Date:
October, 1997
File:
PDF, 136 KB
english, 1997
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