The effect of high pressure and residual oxygen on the color stability 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 | 95 |
Issue number | 2 |
Pages (from-to) | 433-443 |
Number of pages | 11 |
ISSN | 0309-1740 |
DOIs | |
Publication status | Published - 2013 |
ID: 46205646