Reduction of NaCl content in restructured dry-cured hams: Post-resting temperature and drying level effects on physicochemical and sensory parameters-Reference-Cited by-同舟云学术

Reduction of NaCl content in restructured dry-cured hams: Post-resting temperature and drying level effects on physicochemical and sensory parameters

Published:2009-11 Issue:3 Volume:83 Page:390-397
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Costa-Corredor A.,Serra X.,Arnau J.,Gou P.

Publisher

Elsevier BV

Subject

Food Science

Reference63 articles.

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