Quantity :1
Title: Physicochemical Changes During Processing of Chinese Xuanwei Ham.
Author : Aixiang Huang
Subject:
Chinese dry-cured ham, Xuanwei ham, meat fermentation, physicochemical property, sensory evaluation,
Material : serials
Serial Title : The Kasetsart Journal : Natural Science
Publisher : Kasetsart University,
ISSN : 0075-5192
PR-AS
2011
Kase V45 N3
SEARCA Library
Serials