✦ LIBER ✦
Effect of a 10-day ageing at 30 °C on the texture of dry-cured hams processed at temperatures up to 18 °C in relation to raw meat pH and salting time
✍ Scribed by P. Gou; R. Morales; X. Serra; M.D. Guàrdia; J. Arnau
- Book ID
- 116737478
- Publisher
- Elsevier Science
- Year
- 2008
- Tongue
- English
- Weight
- 343 KB
- Volume
- 80
- Category
- Article
- ISSN
- 0309-1740
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