Effects of high pressure treatment on the quality of cooked pork ham prepared with different levels of curing ingredients

Author: Pietrzak D.   Fonberg-Broczek M.   Mucka A.   Windyga B.  

Publisher: Taylor & Francis Ltd

ISSN: 0895-7959

Source: International Journal of High Pressure Research, Vol.27, Iss.1, 2007-03, pp. : 27-31

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