Possibility of cooked ham production from ham deboned early post mortem - 1. Influence of chilling rate on the properties of muscles deboned different times post mortem (1347)

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Petrovic, L.

Okanovic, D.

Rede, R.

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Fleischwirtschaft | 1996年 / 76卷 / 12期

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[1] Possibility of cooked ham production from ham deboned early post mortem .1. Influence of chilling rate on the properties of muscles deboned different times post mortem
Petrovic, L
Okanovic, D
Rede, R
FLEISCHWIRTSCHAFT, 1996, 76 (12): : 1343 - 1347
[2] Possibility of cooked ham production form ham deboned early post mortem .2. Properties of finished products made of muscles deboned different times post mortem
Okanovic, D
Petrovic, L
Rede, R
PopovRaljic, J
Manojlovic, D
FLEISCHWIRTSCHAFT, 1997, 77 (09): : 784 - 790