Effects of high pressure treatment on the quality of cooked...

High Pressure Research 2007 / 03 Vol. 27; Iss. 1

Effects of high pressure treatment on the quality of cooked pork ham prepared with different levels of curing ingredients

Pietrzak, D., Fonberg-Broczek, M., Mucka, A., Windyga, B.
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Volume:
27
Language:
english
Journal:
High Pressure Research
DOI:
10.1080/08957950601091087
Date:
March, 2007
File:
PDF, 84 KB
english, 2007
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