Texture parameters of dry-cured ham m. biceps femoris samples dried at different levels as a function of water activity and water content

✍ Scribed by X. Serra; J. Ruiz-Ramírez; J. Arnau; P. Gou

• Book ID: 116736394
• Publisher: Elsevier Science
• Year: 2005
• Tongue: English
• Weight: 303 KB
• Volume: 69
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/j.meatsci.2004.07.004