The effects of early post-mortem pH and ultimate pH on level and amount of destructured zones in cooked cured hams

Metadata only

Author

Date

2010-08

Type

Journal Article

ETH Bibliography

yes

Altmetrics

Publication status

published

External links

Journal / series

Meat Science

Volume

85(4)

Pages / Article No.

632 - 639

Publisher

Elsevier

Subject

Pork; Destructured meat; PSE-zones; Cooked cured ham; pH; Temperature

Organisational unit

03198 - Wenk, Caspar

Notes

Received 13 May 2009, Revised 3 March 2010, Accepted 12 March 2010, Available online 21 March 2010.

More

ETH Bibliography

yes

Altmetrics

Research Collection