Relationship between pH before salting and dry-cured ham...

Meat Science 2004 Vol. 67; Iss. 4

Relationship between pH before salting and dry-cured ham quality

R.M Garcı́a-Rey, J.A Garcı́a-Garrido, R Quiles-Zafra, J Tapiador, M.D Luque de Castro
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Volume:
67
Year:
2004
Language:
english
DOI:
10.1016/j.meatsci.2003.12.013
File:
PDF, 232 KB
english, 2004
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