Meat pH and meat fibre direction effects on moisture diffusivity in salted ham muscles dried at 5 °C

✍ Scribed by P Gou; J Comaposada; J Arnau

• Book ID: 117496347
• Publisher: Elsevier Science
• Year: 2002
• Tongue: English
• Weight: 175 KB
• Volume: 61
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/s0309-1740(01)00158-9