Impact of tumbling time on protein characteristics during cooked ham production
E. Neyrinck, D. Telleir, I. Fraeye, H. Paelinck and K. Raes
International Congress of Meat Science and Technology
International Congress of Meat Science and Technology
Impact of tumbling time on protein characteristics during cooked ham production
E. Neyrinck, D. Telleir, I. Fraeye, H. Paelinck and K. Raes