QUALITY OF DRY-CURED HAMS PREVIOUSLY FROZEN AND THAWED BY DIFFERENT METHODS

被引：0

作者：

JOHNSON, AE ^{[1
]}

KEMP, JD ^{[1
]}

FOX, JD ^{[1
]}

机构：

[1] UNIV KENTUCKY,LEXINGTON,KY 40506

来源：

JOURNAL OF ANIMAL SCIENCE | 1976年 / 43卷 / 01期

关键词：

D O I：

暂无

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

引用

页码：241 / 241

页数：1

共 50 条

[1] COMPOSITION, QUALITY AND MICROBIOLOGY OF DRY-CURED HAMS PRODUCED FROM PREVIOUSLY FROZEN GREEN HAMS
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