Storage changes in quick cured chicken ham
Storage changes in chicken ham held at room (28-32°C) and refrigerated (16-20°C) temperatures were evaluated by assessing its microbiological, physico-chemical (pH, moisture content, water holding capacity, residual nitrite content), and sensory properties from freshness to spoilage. The results sho...
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| Format: | Thesis |
| Language: | English |
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1978.
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