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- [2] Influence of phosphate additives on the percentage of minerals in cooked salted meats FLEISCHWIRTSCHAFT, 1997, 77 (09): : 775 - &
- [4] REDUCTION OF NITRITE QUANTITY IN THE PRODUCTION OF COOKED AND SMOKED PERISHABLE SALTED MEATS INDUSTRIE ALIMENTARI, 1981, 20 (10): : 744 - 744
- [7] FLAVOR OF COOKED MEATS ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 1988, 195 : 36 - AGFD
- [9] Heat transfer characteristics of cooked meats using different cooling methods INTERNATIONAL JOURNAL OF REFRIGERATION-REVUE INTERNATIONALE DU FROID, 2000, 23 (07): : 508 - 516