Pre-cure freezing affects proteolysis and white crystals formation in dry-cured ham
S. Bañón, J.M. Cayuela, M.D. Gil, M.V. Granados, M.B. López and M.D. Garrido
International Congress of Meat Science and Technology
International Congress of Meat Science and Technology
Pre-cure freezing affects proteolysis and white crystals formation in dry-cured ham
S. Bañón, J.M. Cayuela, M.D. Gil, M.V. Granados, M.B. López and M.D. Garrido