Physico-chemical Characterization of “Bone Taint” in...

Journal of Food Protection 1997 / 06 Vol. 60; Iss. 6

Physico-chemical Characterization of “Bone Taint” in Spanish Dry-cured Hams

BLANCO, DOMINGO, ARIÑO, AGUSTIN, CONCHELLO, PILAR, PEREZ, CONSUELO, YANGÜELA, JAVIER, HERRERA, ANTONIO
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Volume:
60
Journal:
Journal of Food Protection
DOI:
10.4315/0362-028X-60.6.667
Date:
June, 1997
File:
PDF, 2.33 MB
1997
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