The effect of salt content and NaNO2 on weight loss, pH, proximate composition and chemical parameters of naturally processed dry-cured ham
P.N. Seong, S.H. Cho, J.H. Kim, B.Y. Park, Y.K. Kim, K.H. Hah, L.H. Yu, D.G. Lim, D H. Kim, J.M. Lee, and C.N. Ahn