Salt and intramuscular fat modulate dynamic perception of...

Meat Science 2015 / 09 Vol. 107

Salt and intramuscular fat modulate dynamic perception of flavour and texture in dry-cured hams

Lorido, Laura, Estévez, Mario, Ventanas, Jesús, Ventanas, Sonia
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Volume:
107
Language:
english
Journal:
Meat Science
DOI:
10.1016/j.meatsci.2015.03.025
Date:
September, 2015
File:
PDF, 1.44 MB
english, 2015
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