Dry cured Iberian ham non-volatile components as affected...

Food Research International 1999 Vol. 32; Iss. 9

Dry cured Iberian ham non-volatile components as affected by the length of the curing process

Jorge Ruiz, Carmen Garcı́a, Marı́a del Carmen Dı́az, Ramón Cava, Juan Florencio Tejeda, Jesús Ventanas
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Volume:
32
Year:
1999
Language:
english
DOI:
10.1016/s0963-9969(99)00142-8
File:
PDF, 159 KB
english, 1999
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