Comparative study between Serrano and Iberian dry-cured...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2015 / 12 Vol. 64; Iss. 2

Comparative study between Serrano and Iberian dry-cured hams in relation to the application of high hydrostatic pressure and temporal sensory perceptions

Lorido, Laura, Estévez, Mario, Ventanas, Jesús, Ventanas, Sonia
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Volume:
64
Journal:
LWT - Food Science and Technology
DOI:
10.1016/j.lwt.2015.07.029
Date:
December, 2015
File:
PDF, 1.23 MB
2015
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