Waldner, D.N.; Dikeman, M.E.; Kropf, D.H.; Stroda, S.L.; Campbell, R.E.
(Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1990)
Consumers evaluated hams from the four minimum protein-fat-free categories labeled
1) ham (H), 2) ham with natural juices (HNJ), 3) ham-water added (HWA) and 4) ham and water product (HWP) for juiciness, flavor, and overall ...