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Volume 3, Issue 5 2007 Article 11 International Journal of Food Engineering Study of the Influence of Product and Process Variables in the Salting and Post-salting Stages of PSE Thawed Hams Raul Grau, Universidad Politecnica de Valencia William Albarracin, Universidad Politecnica de Valencia Gonzalo Clemente, Universidad Politecnica de Valencia Jose Manuel Barat, Universidad Politecnica de Valencia Recommended Citation: Grau, Raul; Albarracin, William; Clemente, Gonzalo; and Barat, Jose Manuel (2007) "Study of the Influence of Product and Process Variables in the

been frozen, stored for extensive periods of time and thawed.” Ham- rick responded that Tropicana did not “want to put anything on the label that would give the housewife the impression that the product is made from concentrated orange juice.” Klein- feld was quizzical: “Then the reason you don’t want to make that statement [is because] you feel a truthful statement would mislead the consumer?” He was implicitly accusing Tropicana of building its version of truth on misleading impressions cre- ated by partial information, while using the risk of confusion as reason