Effect of commercial curing, smoking, storage, and cooking operations upon vitamin content of pork hams

Autor:	E. E. Rice, J. F. Beuk, J. F. Fried
Rok vydání:	2010
Předmět:	Vitamin Curing (food preservation) Meat Swine Smoking Riboflavin Vitamins chemistry.chemical_compound chemistry Animals Food science Cooking Vitamin A Food Science
Zdroj:	Food research. 12(3)
ISSN:	0095-974X
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7d652bff4ca586f555d11ba5d46e9edb https://pubmed.ncbi.nlm.nih.gov/20247798 Zobrazit plný text záznamu