The Effects of Freezing on the Processing Characteristics and Palatability Attributes of Fresh Pork Legs
AN202, a 5-page report by B. G. Sapp, D. D. Johnson, L. E. Eubanks, and J. H. Brendemuhl, presents the results of a study to ascertain if de-boning and vacuum packaging of fresh hams for frozen storage had any effect on the processing qualities and oxidative rancidity of the cured ham as compared t...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
The University of Florida George A. Smathers Libraries
2008-07-01
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| Series: | EDIS |
| Subjects: | |
| Online Access: | https://ojs.test.flvc.org/edis/article/view/117309 |
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