THE QUALITY OF SMOKED HAM AS AFFECTED BY ADDING ANTIBIOTIC AND FAT TO THE DIET AND PHOSPHATE TO THE CURE .1. COOKING LOSSES, PALATABILITY, SEPARABLE FAT, AND SHEAR VALUES

被引：0

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作者：

MAHON, P

HOGUE, D

LEEKING, P

LIM, E

FENTON, F

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来源：

FOOD TECHNOLOGY | 1956年 / 10卷 / 06期

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中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

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页码：265 / 272

页数：8

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[1] THE QUALITY OF SMOKED HAM AS AFFECTED BY ADDING ANTIBIOTIC AND FAT TO THE DIET AND PHOSPHATE TO THE CURE .2. OBJECTIVE COLOR
FENTON, F
SHEFFY, BE
NAUMANN, HD
WELLINGTON, GH
HOGUE, D
MAHON, P
FOOD TECHNOLOGY, 1956, 10 (06) : 273 - 274
[2] 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
LEEKING, P
MAHON, P
HOGUE, D
LIM, E
FENTON, F
FOOD TECHNOLOGY, 1956, 10 (06) : 274 - 276