COMMERCIAL ACCELERATED PORK PROCESSING - YIELDS OF CURED HAM, BACON AND LOINS

被引：11

作者：

MANDIGO, RW

THOMPSON, TL

WEISS, GM

机构：

[1] UNIV NEBRASKA,DEPT ANIM SCI,LINCOLN,NE 68583

[2] UNIV NEBRASKA,DEPT AGR ENGN,LINCOLN,NE 68583

来源：

关键词：

D O I：

10.1111/j.1365-2621.1977.tb12632.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：898 / &

共 9 条

[1] [Anonymous], 1970, OFFICIAL METHODS ANA
[2] HENRICKSON RL, 1969, 15TH EUR M MEAT RES
[3] KAMM LEN, 1964, FOOD TECHNOL, V18, P144
[4] MANDIGO R. W., 1966, FOOD TECHNOL, V20, P186
[5] ACCELERATED PORK PROCESSING - CURED COLOR STABILITY OF HAMS
MANDIGO, RW
KUNERT, GF
[J]. JOURNAL OF FOOD SCIENCE, 1973, 38 (06) : 1078 - 1079
[6] MANDIGO RW, IN PRESS
[7] MULLINS AM, 1957, FOOD TECHN, V11, P227
[8] STEEL R. G. D., 1960, PRINCIPLES PROCEDURE
[9] THOMPSON TL, 1972, AM SOC AG ENG ANNUAL, P72