Partial substitution of prague powder with sorbic acid in quick cured ham
Prague powder levels reduced to 75%, 50% and 25% (by weight) were partially substituted with 0.26% level sorbic acid (by weight) in quick cured ham. Residual nitrate levels, pH, color and % WHC of the samples, including a control (100% prague powder level), were determined after one week and two wee...
| Main Author: | |
|---|---|
| Other Authors: | |
| Format: | Thesis |
| Language: | English |
| Published: |
1987.
|
| Subjects: |