In Spanish dry-cured ham the temperature is sometimes increased at a speciΓc stage in order to accelerate the ageing process. In this study the e β ect of temperature during the Γnal month of a 6-month process on certain physicochemical and sensorial characteristics of hams cured for di β erent saltin
β¦ LIBER β¦
Effects of bag capacity, storage time and temperature, and salt on the expansion volume of microwave popcorn
β Scribed by Tracey Anne Allred-Coyle; Ramses B Toma; Wendy Reiboldt; Mani Thakur
- Publisher
- John Wiley and Sons
- Year
- 2000
- Tongue
- English
- Weight
- 80 KB
- Volume
- 81
- Category
- Article
- ISSN
- 0022-5142
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