UTILIZATION OF DEIONIZED WATER AND NONMEAT ADJUNCTS TO IMPROVE QUALITY OF CHUNKED AND FORMED BONELESS CURED HAM FORMULATED WITH PALE, SOFT AND EXUDATIVE RAW MATERIAL.
| Autor: | Wilbourn, J. A.1, Schilling, M. W.1 schilling@foodscience.msstate.edu, Martin, J. M.1,2, Coggins, P. C.1, Armstrong, T. A.2 |
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| Zdroj: | Journal of Muscle Foods. Jul2007, Vol. 18 Issue 3, p294-312. 19p. 5 Charts. |
| Databáze: | Academic Search Ultimate |
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