Influence of low-sodium mixtures of salts on the post-salting stage of dry-cured ham process
M. Aliño, R. Grau, A. Fuentes, J.M. BaratVolume:
99
Year:
2010
Language:
english
Pages:
8
DOI:
10.1016/j.jfoodeng.2010.02.020
File:
PDF, 516 KB
english, 2010