THE INFLUENCE OF GLUCONO DELTA LACTONE ON CURED HAM COLOR AND COLOR STABILITY.

Autor: PATE, T. D., SHULER, R. O., MANDIGO, R. W.
Zdroj: Journal of Food Science (Wiley-Blackwell); Jan1971, Vol. 36 Issue 1, p48-50, 3p
Databáze: Complementary Index
Externí odkaz: