Texture changes in dry-cured ham pieces by mild thermal...

Meat Science 2008 Vol. 80; Iss. 2

Texture changes in dry-cured ham pieces by mild thermal treatments at the end of the drying process

R. Morales, J. Arnau, X. Serra, L. Guerrero, P. Gou
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Volume:
80
Year:
2008
Language:
english
DOI:
10.1016/j.meatsci.2007.11.024
File:
PDF, 289 KB
english, 2008
Conversion to is in progress
Conversion to is failed