Sensory, physical and chemical characteristics of cooked ham manufactured from rapidly chilled and earlier deboned M. semimembranosus

Published 2012 View Full Article

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Title
Sensory, physical and chemical characteristics of cooked ham manufactured from rapidly chilled and earlier deboned M. semimembranosus
Authors
Keywords
-
Journal
MEAT SCIENCE
Volume 93, Issue 1, Pages 46-52
Publisher
Elsevier BV
Online
2012-08-04
DOI
10.1016/j.meatsci.2012.07.015

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