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Publication

Impact of raw ham quality and tumbling time on the technological properties of polyphosphate-free cooked ham

Journal Contribution - Journal Article

Journal: MEAT SCIENCE

ISSN: 1873-4138

Volume: 164

Publication year:2020

DOI: https://doi.org/10.1016/j.meatsci.2020.108093
WoS Id: 000527662800005
Handle: http://hdl.handle.net/1854/LU-8651481

Accessibility:Closed

See also: Impact of raw ham quality and tumbling time on the technological properties of polyphosphate-freecooked ham
See also: Impact of raw ham quality and tumbling time on the technological properties of polyphosphate-freecooked ham