Microbiology and physico-chemical changes of dry-cured ham during the post-salting stage as affected by partial replacement of NaCl by other salts

Published 2007 View Full Article

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Title
Microbiology and physico-chemical changes of dry-cured ham during the post-salting stage as affected by partial replacement of NaCl by other salts
Authors
Keywords
-
Journal
MEAT SCIENCE
Volume 78, Issue 1-2, Pages 135-142
Publisher
Elsevier BV
Online
2007-07-17
DOI
10.1016/j.meatsci.2007.07.008

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