Effect of tumbling time and cooking temperature on quality...

International Journal of Food Science & Technology 2011 Vol. 46; Iss. 10

Effect of tumbling time and cooking temperature on quality attributes of cooked ham

Chunbao Li, Slawomir Szczepaniak, Liselot Steen, Olivier Goemaere, Sandra Impens, Hubert Paelinck, Guanghong Zhou
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Volume:
46
Year:
2011
Language:
english
Pages:
5
DOI:
10.1111/j.1365-2621.2011.02731.x
File:
PDF, 691 KB
english, 2011
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