SHRINKAGE, PALATABILITY AND CHEMICAL CHARACTERISTICS OF DRY-CURED COUNTRY HAM AS AFFECTED BY SKINNING PROCEDURE

被引：11

作者：

MONTGOMERY, RE ^{[1
]}

KEMP, JD ^{[1
]}

FOX, JD ^{[1
]}

机构：

[1] UNIV KENTUCKY,DEPT ANIM SCI,LEXINGTON,KY 40506

来源：

关键词：

D O I：

10.1111/j.1365-2621.1976.tb14398.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1110 / 1115

页数：6

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[3]

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[4]

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FOX, JD ;

MOODY, WG ;

KEMP, JD ;

HENNING, W .

[6]

HAYES RD, 1956, FOOD TECHNOL, V10, P40

[7]

HUNT WE, 1939, 428 MAR AGR EXP STA

[8]

KEMP JD, 1971, J ANIM SCI, V33, P362

[9]

KEMP JD, 1961, FOOD TECHNOL-CHICAGO, V15, P267

[10]

ROMANS JR, 1974, MEAT WE EAT