Effect of carrageenan on the water holding capacity of cured hams
The possibility of incorporating carrageenan powder in cured pork hams was studied. The carrageenan powder was directly added in the pumping solution without altering the ingredients. Phase I of this study used a 500 gram right pork ham (coming from the same hog) as a control sample. The treated ham...
| المؤلف الرئيسي: | |
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| مؤلفون آخرون: | |
| التنسيق: | أطروحة |
| اللغة: | English |
| منشور في: |
1992.
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| الموضوعات: |