The effect of salt contents and NaNO2 on fatty acids compositions and free amino acids contents of dry-cured ham processed under Korean environment

The effect of salt contents and NaNO2 on fatty acids compositions and free amino acids contents of dry-cured ham processed under Korean environment
P.N. Seong, J.H. Kim, S.H. Cho, B.Y. Park, K.H. Hah, M.O. Jung, D.G. Lim, H. Kim and J.M. Lee