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Lentils Quality-Effects of Artificial Drying and Six-Month Storage

✍ Scribed by Tang, J.; Sokhansanj, S.; Sosulski, F.W.; Slinkard, A.E.


Book ID
121996737
Publisher
Elsevier
Year
1991
Weight
634 KB
Volume
24
Category
Article
ISSN
0315-5463

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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