Physicochemical changes throughout the ripening of dry cured hams with different salt content and processing conditions
Research output: Contribution to journal › Journal article › Research › peer-review
| Original language | English |
|---|---|
| Journal | European Food Research and Technology |
| Volume | 221 |
| Issue number | 1 |
| Pages (from-to) | 30-35 |
| Number of pages | 6 |
| ISSN | 1438-2377 |
| DOIs | |
| Publication status | Published - 2005 |
| Externally published | Yes |
- dry cured ham, salt, processing conditions, physicochemical parameters
Research areas
ID: 129736503