Electric conductivity as an index to evaluate emulsion capacity of pork ham with different fat levels in two salt systems
M.D. Wu, D.C. Liu, W Y. Kuo, and H.J. Chuang
International Congress of Meat Science and Technology
International Congress of Meat Science and Technology
Electric conductivity as an index to evaluate emulsion capacity of pork ham with different fat levels in two salt systems
M.D. Wu, D.C. Liu, W Y. Kuo, and H.J. Chuang