Quality characteristics of highly extended cook-in ham as affected by replacement of sucrose by hydrolyzed corn starch or sorbitol

Quality characteristics of highly extended cook-in ham as affected by replacement of sucrose by hydrolyzed corn starch or sorbitol
A.L.S.C. Lemos, J.C. Andrade, M.M.H. Haguiwara, R. Bromberg, E.A. Yamada, L. Abreu and B. Frias