Microbiology and physico-chemical changes of dry-cured ham during the post-salting stage as affected by partial replacement of NaCl by other salts
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference31 articles.
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4. Quality and safety aspects of traditionally air-dried and nitrite-free meat product with reduced salt level;The Annals of the University Dunarea de Jos of Galati. Fascicle VI - Food Technology;2023-09-08
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