Quality of pork ham as affected by locations within sample, cooking methods and storage

Journal of Food Engineering

Volumn 65, Issue 4, 2004, Pages 551-556

  Cheng, Qiaofen ^a   Sun, Da Wen ^a  

^a UNIVERSITY COLLEGE DUBLIN   (Ireland)

Author keywords

Cooking; Cooling; Pork ham; Principal component analysis, PCA; Quality; Storage; Texture

Indexed keywords

COLOR; COMPUTATIONAL METHODS; FLAVORS; FOOD STORAGE; MEATS; NUTRITION; PRINCIPAL COMPONENT ANALYSIS; SHEAR FLOW;

COOKING; PORK HAM; STORAGE;

FOOD PRESERVATION;

EID: 2942642020     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2004.02.019     Document Type: Article

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