The effect of hot curing on quality characteristics of cured pork

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dc.contributor.authorRajakumar, A.A.en_US
dc.contributor.authorCyril, H.W.en_US
dc.date.accessioned2014-11-12T10:55:14Z
dc.date.available2014-11-12T10:55:14Z
dc.date.issued1994en_US
dc.identifier.citationTropical Agricultural Research, 6:p.60-69en_US
dc.identifier.urihttps://dl.nsf.gov.lk/handle/1/12319
dc.publisherPostgraduate Institute of Agriculture, University of Peradeniya:Peradeniyaen_US
dc.subjectAnimal Productsen_US
dc.subjectFood preservationen_US
dc.subjectMeat productsen_US
dc.subjectPorken_US
dc.titleThe effect of hot curing on quality characteristics of cured porken_US
dc.typeArticleen_US

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