✦ LIBER ✦

SALT CONTENT OF CURED HAM

✍ Scribed by R. C. MILLER; P. T. ZIEGLER

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Reducing salt content of dry-cured ham:

✍ C Coutron-Gambotti; G Gandemer; S Rousset; O Maestrini; F Casabianca 📂 Article 📅 1999 🏛 Elsevier Science 🌐 English ⚖ 203 KB

Prediction of salt and water content in

✍ E. Fulladosa; E. Santos-Garcés; P. Picouet; P. Gou 📂 Article 📅 2010 🏛 Elsevier Science 🌐 English ⚖ 467 KB

Physicochemical changes throughout the r

✍ A. I. Andres; S. Ventanas; J. Ventanas; R. Cava; J. Ruiz 📂 Article 📅 2004 🏛 Springer 🌐 English ⚖ 170 KB

STUDIES ON AROMA OF CURED HAM

✍ E. G. PIOTROWSKI; LAURA L. ZAIKA; A. E. WASSERMAN 📂 Article 📅 1970 🏛 Institute of Food Technologists 🌐 English ⚖ 600 KB

Volatile components of dry cured Iberian

✍ C. Garcia; J.J. Berdagué; T. Antequera; C. López-Bote; J.J. Córdoba; J. Ventanas 📂 Article 📅 1991 🏛 Elsevier Science 🌐 English ⚖ 432 KB

PROPERTIES OF DRY-CURED HAM: TEMPERATURE

✍ J.A. PÉREZ-ALVAREZ; J. FERNÁNDEZ-LÓPEZ; M.A. GAGO-GAGO; C. RUÍZ-PELUFFO; M. ROSM 📂 Article 📅 1997 🏛 John Wiley and Sons 🌐 English ⚖ 566 KB