ICAR Research Data Repository for Knowledge Management
Effects of temperature and sample location on the penetration of minimal curing chemicals in ham.
IR@CSIR-CFTRI
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/4082/
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| Title |
Effects of temperature and sample location on the penetration of minimal curing chemicals in ham.
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| Creator |
Chatterjee, A. K.
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| Subject |
28 Meat, Fish & Poultry
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| Description |
Investigation on the methods of curine ham, so Chat it could be preserved at higher temperaCures without ~hanging its colour and flavour have been reported. The treatments tried are dry cure, of per cent pickle plus cover cure, 4per cent piclde plus brine cover and 8per Qent pickle plus cover pickle. The results indicate that the dry cure metho4 is the most desirable of these techniques. |
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| Date |
1968
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| Type |
Article
PeerReviewed |
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| Format |
application/pdf
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| Language |
en
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| Rights |
—
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| Identifier |
http://ir.cftri.com/4082/1/Journal%20of%20Food%20Science%20and%20Technology%20%28India%29%2C%20Volume-5%284%20%281968%29%20190-192.pdf
Chatterjee, A. K. (1968) Effects of temperature and sample location on the penetration of minimal curing chemicals in ham. Journal of Food Science and Technology, 5 (4). pp. 190-192. |
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