REDUCING THE COOKING LOSS OF HAM BY INCORPORATING MODIFIED CORN STARCH

dc.contributor.author	Siriwardane, R.M.A.T.M.
dc.contributor.author	Wijesooriya, H.K.P.
dc.contributor.author	Jayawardana, N.W.I.A.
dc.date.accessioned	2022-03-18T04:38:36Z
dc.date.available	2022-03-18T04:38:36Z
dc.date.issued	2011-09-16
dc.identifier.citation	Proceeding of the undergraduate Research Symposium - 2011	en_US
dc.identifier.issn	2012-5623
dc.identifier.uri	http://repository.rjt.ac.lk/handle/123456789/3786
dc.language.iso	en	en_US
dc.publisher	Faculty of Agriculture - Rajarata University of Sri Lanka	en_US
dc.subject	Cooked ham	en_US
dc.subject	Modified corn starch	en_US
dc.subject	Tumbling	en_US
dc.title	REDUCING THE COOKING LOSS OF HAM BY INCORPORATING MODIFIED CORN STARCH	en_US
dc.type	Article	en_US