Sensory characteristics of Iberian ham: Influence of salt content and processing conditions-Reference-Cited by-同舟云学术

Sensory characteristics of Iberian ham: Influence of salt content and processing conditions

Published:2004-09 Issue:1 Volume:68 Page:45-51
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Andrés A.I.,Cava R.,Ventanas J.,Thovar V.,Ruiz J.

Publisher

Elsevier BV

Subject

Food Science

Reference30 articles.

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5. Alimentación, equipos y tecnologı́a, enero/febrero;Cambero;Perspectivas en la fabricación de productos cárnicos hiposódicos,1994

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