Physicochemical changes during manufacture and final...

Food Control 2014 / 09 Vol. 43

Physicochemical changes during manufacture and final sensory characteristics of dry-cured Celta ham. Effect of muscle type

Bermúdez, Roberto, Franco, Daniel, Carballo, Javier, Lorenzo, José M.
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Volume:
43
Language:
english
Journal:
Food Control
DOI:
10.1016/j.foodcont.2014.03.028
Date:
September, 2014
File:
PDF, 431 KB
english, 2014
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