Sensory and texture properties of Italian typical dry-cured hams as related to maturation time and salt content

✍ Scribed by Riccardo Benedini; Giovanni Parolari; Tania Toscani; Roberta Virgili

• Book ID: 116738433
• Publisher: Elsevier Science
• Year: 2012
• Tongue: English
• Weight: 294 KB
• Volume: 90
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/j.meatsci.2011.09.001