Qualitative effects of fresh and dried plum ingredients on vacuum-packaged, sliced hams

Meat Science

Volumn 83, Issue 1, 2009, Pages 74-81

  Nunez de Gonzalez M T ^a   Hafley, B S ^b   Boleman, R M ^c   Miller, R M ^d   Rhee, K S ^d   Keeton, J T ^d  

^a UNIVERSIDAD DE ORIENTE   (Venezuela)

^b Tyson Foods Incorporated   (United States)

^c Byan Independent School District   (United States)

^d TEXAS A AND M UNIVERSITY   (United States)

Author keywords

Color; Ham; Lipid oxidation; Plum juice concentrates

Indexed keywords

PRUNUS DOMESTICA;

EID: 67349220674     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2009.04.002     Document Type: Article

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