Accelerated processing of dry-cured ham. Part I. Viability of the use of brine thawing/salting operation
- 30 April 2006
- journal article
- Published by Elsevier BV in Meat Science
- Vol. 72 (4), 757-765
- https://doi.org/10.1016/j.meatsci.2005.10.013
Abstract
No abstract availableKeywords
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