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Effects of Pressurization on Structure, Water Distribution, and Sensory Attributes of Cured Ham: Can Pressurization Reduce the Crucial Sodium Content?
Bertram, Hanne Christine, Wu, Zhiyun, Straadt, Ida K., Aagaard, Michael, Aaslyng, Margit DallVolume:
54
Language:
english
Journal:
Journal of Agricultural and Food Chemistry
DOI:
10.1021/jf061966i
Date:
December, 2006
File:
PDF, 194 KB
english, 2006