Traditional and fast salting effect on physicochemical and ultrastructural properties of Spanish dry-cured ham
M.E. Sayas-Barberá, J.A. Pérez-Alvarez, J. Fernández-López and V. Aranda-Catalá
International Congress of Meat Science and Technology
International Congress of Meat Science and Technology
Traditional and fast salting effect on physicochemical and ultrastructural properties of Spanish dry-cured ham
M.E. Sayas-Barberá, J.A. Pérez-Alvarez, J. Fernández-López and V. Aranda-Catalá