Chemical, instrumental and sensory characteristics of cooked pork ham

Meat Science

Volumn 77, Issue 4, 2007, Pages 608-615

  Valkova V ^a   Salakova A ^a   Buchtova H ^a   Tremlova B ^a  

^a UNIVERSITY OF VETERINARY AND PHARMACEUTICAL SCIENCES   (Czech Republic)

Author keywords

Colour; PCA; Pork ham; Protein; Texture

Indexed keywords

EID: 35648959203     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2007.05.013     Document Type: Article

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