Quality characteristics of chunked and formed hams from pale, average and dark muscles were improved using an ammonium hydroxide curing solution

A. J. Everts, D. M. Wulf, A. K.R. Everts, T. M. Nath, T. D. Jennings, A. D. Weaver

Research output: Contribution to journal › Article › peer-review

6 Scopus citations

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Food Science