Share

Quality characteristics of fully-cooked ham, brine-cured prior to freezing.

Author(s) : WILSON V. L., DICKSON R., HOLMES Z.

Type of article: Article

Summary

The effects of brine curing, -20 deg C freezing for 90 days and smoking after thawing on weight losses, water content, colour, texture, TBA and the organoleptic properties of ham.

Details

  • Original title: Quality characteristics of fully-cooked ham, brine-cured prior to freezing.
  • Record ID : 1995-1677
  • Languages: English
  • Source: J. Muscle Foods - vol. 5 - n. 1
  • Publication date: 1994

Links


See other articles in this issue (1)
See the source

Indexing