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High temperature processing of pork : a review

Creator:

Davidson, William D. and Oregon State University. Agricultural Experiment Station

Abstract:

Published September 1968. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog

Resource Type:

Technical Report

Full Text:

press tests showed that the hams also were as juicy and tender as hams from the same carcasses processed