Effects of salt level and drying time on quality of dry-cured ham: part 2. Color, fatty acid compositions and sensory properties of dry-cured ham
B. K. Kim, S. H. Cho, J. H. Kim, G. H. Kang, D. W. Kang, S. G. Jeong, B. Y. Park, D. H. Kim, and P. N. Seong