| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 5791899 | Meat Science | 2013 | 7 Pages |
Abstract
⺠We examine the possibility of earlier start of pork fabrication. ⺠Shorter chilling increased quantity of pork desirable for cooked ham manufacturing. ⺠Cooked ham from rapid chilled and earlier deboned pork had high quality.
Related Topics
Life Sciences
Agricultural and Biological Sciences
Food Science
Authors
Vladimir M. TomoviÄ, Marija R. JokanoviÄ, Ljiljana S. PetroviÄ, Mila S. TomoviÄ, Tatjana A. TasiÄ, Predrag M. IkoniÄ, Zdravko M. Å umiÄ, Branislav V. Å ojiÄ, Snežana B. Å kaljac, Milena M. Å oÅ¡o,