Physicochemical changes throughout the ripening of dry cured hams with different salt content and processing conditions

✍ Scribed by A. I. Andres; S. Ventanas; J. Ventanas; R. Cava; J. Ruiz

• Publisher: Springer
• Year: 2004
• Tongue: English
• Weight: 170 KB
• Volume: 221
• Category: Article
• ISSN: 0044-3026
• DOI: 10.1007/s00217-004-1115-y