Manufacture of dry-cured ham: a review. Part 1. Biochemical...

European Food Research and Technology 2015 / 11 Vol. 241; Iss. 5

Manufacture of dry-cured ham: a review. Part 1. Biochemical changes during the technological process

Petrova, Inna, Aasen, Inga Marie, Rustad, Turid, Eikevik, Trygve Magne
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Volume:
241
Language:
english
Journal:
European Food Research and Technology
DOI:
10.1007/s00217-015-2490-2
Date:
November, 2015
File:
PDF, 676 KB
english, 2015
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