Determination of an optimal tumbling treatment required to maximize selected quality and yiekld factors in a boneless prerigor cure sectioned and formed ham roast

Determination of an optimal tumbling treatment required to maximize selected quality and yiekld factors in a boneless prerigor cure sectioned and formed ham roast
A.J. Bedinghaus, H.W. Ockerman, N.A. Parett, R.F. Plimpton and M-T. Chen