ACCELERATED PRODUCTION OF DRY CURED HAMS

被引：13

作者：

MARRIOTT, NG

GRAHAM, PP

SHAFFER, CK

PHELPS, SK

机构：

来源：

MEAT SCIENCE | 1987年 / 19卷 / 01期

关键词：

D O I：

10.1016/0309-1740(87)90099-4

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：53 / 64

页数：12

共 14 条

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[3] ACCELERATED DRY CURING OF HAMS [J].

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KELLY, RF ;

SHAFFER, CK ;

GRAHAM, PP ;

BOLING, JW .

MEAT SCIENCE, 1985, 15 (01) :51-62

[4] ACCELERATED PROCESSING OF BONELESS HAMS TO DRY-CURED STATE [J].

MARRIOTT, NG ;

TRACY, JB ;

KELLY, RF ;

GRAHAM, PP .

JOURNAL OF FOOD PROTECTION, 1983, 46 (08) :717-721

[5] VACUUM TUMBLING OF DRY-CURED HAMS [J].

MARRIOTT, NG ;

GRAHAM, PP ;

BOLING, JW ;

COLLINS, WF .

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[6]

MARRIOTT NG, 1986, UNPUB

[7] MEAT MASSAGING - EFFECTS OF SALT, PHOSPHATE AND MASSAGING ON PRESENCE OF SPECIFIC SKELETAL-MUSCLE PROTEINS IN EXUDATE OF A SECTIONED AND FORMED HAM [J].

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SCHMIDT, GR .

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[8]

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[9]

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[10]

Theno D. M., 1977, Proceedings of the Meat Industry Research Conference, P53

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