Influence of salt content and processing time on sensory characteristics of cooked “lacón”

✍ Scribed by Laura Purriños; Roberto Bermúdez; Sara Temperán; Daniel Franco; Javier Carballo; José M. Lorenzo

• Book ID: 116738188
• Publisher: Elsevier Science
• Year: 2011
• Tongue: English
• Weight: 323 KB
• Volume: 87
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/j.meatsci.2010.11.022