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Chemical compounds associated with aged ham flavor

Chemical compounds associated with aged ham flavor

Blumer, Thomas Nelson

Text (1954)

Part of Electronic Theses & Dissertations

The effect of mechanical treatment of meat pieces on sensory parameters of sectioned and formed processed meats

The effect of mechanical treatment of meat pieces on sensory parameters of sectioned and formed processed meats

Zapata, Jorge Fuentes

Text (1981)

Part of Electronic Theses & Dissertations

Yield and palatability of five styles of mild cured hams in the 12 to 14-pound weight range

Yield and palatability of five styles of mild cured hams in the 12 to 14-pound weight range

Downs, Doris M.

Text (1959)

Part of Electronic Theses & Dissertations

Yield and palatability of six styles of mild cured hams in the 10 to 12-pound weight range

Yield and palatability of six styles of mild cured hams in the 10 to 12-pound weight range

Atkinson, Roberta H.

Text (1959)

Part of Electronic Theses & Dissertations

The role of sucrose in cured ham

The role of sucrose in cured ham

Goembel, Arthur James

Text (1962)

Part of Electronic Theses & Dissertations