Effect of pH24, NaCl content and proteolysis index on the relationship between water content and texture parameters in biceps femoris and semimembranosus muscles in dry-cured ham

✍ Scribed by J. Ruiz-Ramírez; J. Arnau; X. Serra; P. Gou

• Book ID: 116736646
• Publisher: Elsevier Science
• Year: 2006
• Tongue: English
• Weight: 249 KB
• Volume: 72
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/j.meatsci.2005.06.016