ACCELERATED DRY CURING OF PORK LEGS (HAMS): A REVIEW
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4573.1992.tb00472.x/fullpdf
Reference38 articles.
1. SOME EFFECTS OF SALT AND MOISTURE ON RANCIDITY IN FATS
2. BACTERIAL FLORA OF PREFROZEN DRY-CURED HAM AT THREE PROCESSING TIME PERIODS AND ITS RELATIONSHIP TO QUALITY
3. EFFECT OF PRE-FREEZING HAMS ON QUALITY ATTRIBUTES OF DRY-CURED PRODUCT
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