Texture and appearance of dry cured ham as affected by fat content and fatty acid composition
Research output: Contribution to journal › Journal article › Research › peer-review
| Original language | English |
|---|---|
| Journal | Food Research International |
| Volume | 33 |
| Issue number | 2 |
| Pages (from-to) | 91-95 |
| ISSN | 0963-9969 |
| Publication status | Published - 2000 |
- Iberian ham, texture, fat, moisture, fatty acid profile
Research areas
ID: 129734967