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Effect of Ultimate pH of Pig semimembranosus Muscle on the Quality Characteristics of Dry-cured Ham

Authors :
Beom-Young Park
Kyoung-Mi Park
Hoa Van Ba
Dong-Hoon Kim
Soo Hyun Cho
Sun-Moon Kang
Pil-Nam Seong
Geunho Kang
Source :
Annals of Animal Resource Sciences. 24:141-146
Publication Year :
2013
Publisher :
Institute of Animal Resources, 2013.

Subjects

Subjects :
Semimembranosus muscle
Chemistry
General Medicine
Food science
Quality characteristics
Dry cured

Details

ISSN :
22873317 and 12252964
Volume :
24
Database :
OpenAIRE
Journal :
Annals of Animal Resource Sciences
Accession number :
edsair.doi...........521d2e3d32429413293b51eb419c4228
Full Text :
https://doi.org/10.12718/aars.2013.24.2.141
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