Physicochemical Composition of Dry-Cured Ham Processed under Minimal Aging Time/Temperature Conditions
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1990.tb06744.x/fullpdf
Reference14 articles.
1. Effect of Sodium Chloride Concentration, Water Activity, Fermentation Method and Drying Time on the Viability of Trichinella spiralis in Genoa Salami
2. Salt and Aging Time Effects on the Viability of Trichinella spiralis in Heavy Dry-cured Hams and Shoulders
3. Salt, Moisture and Aging Time Effects on the Viability of Trichinella spiralis in Pork Hams and Shoulders
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