Effect of rigor state and curing time on quality of goat ham

Journal of Food Engineering

Volumn 45, Issue 3, 2000, Pages 147-151

  Dzudie, Tenin ^a   Okubanjo, Ademola ^a   Sidonie Béatrice, Kenmogne ^a  

^a Meat Science Laboratory   (Cameroon)

Author keywords

[No Author keywords available]

Indexed keywords

COLOR; CURING; FOOD PROCESSING; MOISTURE; NITROGEN COMPOUNDS; PH EFFECTS; PROTEINS;

NITRITE; WATER HOLDING CAPACITY (WHC);

MEATS;

EID: 0033740867     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0260-8774(00)00051-0     Document Type: Article

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