THE QUALITY OF SMOKED HAMS AS AFFECTED BY ADDING AN ANTIBIOTIC AND FAT TO THE DIET AND PHOSPHATE TO THE CURE .3. MOISTURE, FAT, CHLORIDE AND THIAMINE CONTENT

被引：0

作者：

LEEKING, P

MAHON, P

HOGUE, D

LIM, E

FENTON, F

机构：

来源：

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D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：274 / 276

页数：3

共 14 条

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Straub, GJ .

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[4]

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[5]

FENTON F, 1956, FOOD TECHNOL-CHICAGO, V10

[6]

FIELDS MD, 1952, FOOD TECHNOL-CHICAGO, V6, P329

[7]

FRANK SS, 1955, THESIS CORNELL U

[8]

HOAGLAND R, 1947, FOOD TECHNOL-CHICAGO, V1, P540

[9]

MAHON P, 1956, FOOD TECHNOL-CHICAGO, V10

PIERCE, EA .