Effect of salt content on physicochemical, colour and textural traits during the manufacture of dry-cured “Lacón”
D. Franco, M. C. García Fontán, L. Purriños, J. Carballo, and J. M. Lorenzo
International Congress of Meat Science and Technology
International Congress of Meat Science and Technology
Effect of salt content on physicochemical, colour and textural traits during the manufacture of dry-cured “Lacón”
D. Franco, M. C. García Fontán, L. Purriños, J. Carballo, and J. M. Lorenzo