Accelerated processing of dry-cured ham. Part 2. Influence...

Meat Science 2006 Vol. 72; Iss. 4

Accelerated processing of dry-cured ham. Part 2. Influence of brine thawing/salting operation on proteolysis and sensory acceptability

Mónica Flores, José M. Barat, M-Concepción Aristoy, María M. Peris, Raúl Grau, Fidel Toldrá
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Volume:
72
Year:
2006
Language:
english
DOI:
10.1016/j.meatsci.2005.10.008
File:
PDF, 194 KB
english, 2006
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