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Glycine crystallization during spray drying: The pH Effect on Salt and Polymorphic Forms

✍ Scribed by Lian Yu; Kingman Ng


Publisher
John Wiley and Sons
Year
2002
Tongue
English
Weight
233 KB
Volume
91
Category
Article
ISSN
0022-3549

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In Spanish dry-cured ham the temperature is sometimes increased at a speciÐc stage in order to accelerate the ageing process. In this study the e †ect of temperature during the Ðnal month of a 6-month process on certain physicochemical and sensorial characteristics of hams cured for di †erent saltin