THE STUDY OF INGREDIENTS AND PROCESSING TECHNIQUES OF XUANWEI STYLE HAM
Author:
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4549.2008.00329.x/fullpdf
Reference19 articles.
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3. Reducing salt content of dry-cured ham: effect on lipid composition and sensory attributes;COUTRON-GAMBOTTI;Food Chem.,1999
4. Moisture diffusivity in the lean tissue of dry-cured ham at different process times;GOU;Meat Sci.,2004
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