High pressure effect on the color of minced cured restructured ham at different levels of drying, pH, and NaCl
Research output: Contribution to journal › Journal article › peer-review
| Original language | English |
|---|---|
| Journal | Meat Science |
| Volume | 90 |
| Issue number | 3 |
| Pages (from-to) | 690-696 |
| Number of pages | 7 |
| ISSN | 0309-1740 |
| DOIs | |
| Publication status | Published - 2012 |
ID: 37372853