Hugenschmidt, G., Hadorn, R., Scheeder, M., Silacci P., Scherrer D., Wenk, C.
The effects of early post-mortem pH and ultimate pH on level and amount of destructured zones in cooked cured hams.
Meat Science, 85, 2010, 632-639.
Download english (199 kB)
Publication-ID (Web Code): 22326 Sending by e-mail
