Biochemical and sensory changes in dry-cured ham salted with partial replacements of NaCl by other chloride salts

Published 2011 View Full Article

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Title
Biochemical and sensory changes in dry-cured ham salted with partial replacements of NaCl by other chloride salts
Authors
Keywords
-
Journal
MEAT SCIENCE
Volume 90, Issue 2, Pages 361-367
Publisher
Elsevier BV
Online
2011-08-06
DOI
10.1016/j.meatsci.2011.07.023

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