Evaluation of Cured, Canned Pork Shoulder Tissue Produced...

Journal of Food Science 1986 Vol. 51; Iss. 2

Evaluation of Cured, Canned Pork Shoulder Tissue Produced by Electrical Stimulation, Hot Processing and Tumbling

HSUEH-MING CHOW, H. W. OCKERMAN, V. R. CAHILL, N. A. PARRETT
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Volume:
51
Year:
1986
Language:
english
Pages:
4
DOI:
10.1111/j.1365-2621.1986.tb11111.x
File:
PDF, 542 KB
english, 1986
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