Towards building of a “numerical ham” for simulating proteolysis and salt and water transfers during the dry-cured ham elaboration process

Towards building of a “numerical ham” for simulating proteolysis and salt and water transfers during the dry-cured ham elaboration process
R. Harkouss, C. Chevarin, P. Gatellier, A. Lebert, J-D. Daudin and P-S. Mirade