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Accelerated processing of dry-cured ham. Part 2. Influence of brine thawing/salting operation on proteolysis and sensory acceptability

✍ Scribed by Mónica Flores; José M. Barat; M-Concepción Aristoy; María M. Peris; Raúl Grau; Fidel Toldrá

No coin nor oath required. For personal study only.

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Accelerated processing of dry-cured ham.

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Effect of brine thawing/salting on endog

✍ M. Flores; M.C. Aristoy; T. Antequera; J.M. Barat; F. Toldrá 📂 Article 📅 2012 🏛 Elsevier Science 🌐 English ⚖ 744 KB