Physical characteristics and acceptability of cook-in-bag cured hams as affected by collagen fiber, carrageenan and isolated soy protein addition

Physical characteristics and acceptability of cook-in-bag cured hams as affected by collagen fiber, carrageenan and isolated soy protein addition
A.L.S.C. Lemon, M.M. Harada, K.M.A.B. Cipolli, J.R. Gonçalves and M.C. Rodrigues