Accelerated processing of dry-cured ham. Part I. Viability of the use of brine thawing/salting operation

✍ Scribed by José M. Barat; Raúl Grau; J.B. Ibáñez; María J. Pagán; Mónica Flores; Fidel Toldrá; Pedro Fito

• Book ID: 116736726
• Publisher: Elsevier Science
• Year: 2006
• Tongue: English
• Weight: 243 KB
• Volume: 72
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/j.meatsci.2005.10.013