Microbiology and physico-chemical changes of dry-cured ham during the post-salting stage as affected by partial replacement of NaCl by other salts

✍ Scribed by E. Blesa; M. Aliño; J.M. Barat; R. Grau; F. Toldrá; M.J. Pagán

• Book ID: 116737196
• Publisher: Elsevier Science
• Year: 2008
• Tongue: English
• Weight: 279 KB
• Volume: 78
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/j.meatsci.2007.07.008