Effect of temperature during HP processing on colour and colour stability of dry–cured ham
E. Coll-Brasas, J. Arnau, P. Gou, J. M. Lorenzo, J. V. García-Pérez, J. Benedito and E. Fulladosa
International Congress of Meat Science and Technology
International Congress of Meat Science and Technology
Effect of temperature during HP processing on colour and colour stability of dry–cured ham
E. Coll-Brasas, J. Arnau, P. Gou, J. M. Lorenzo, J. V. García-Pérez, J. Benedito and E. Fulladosa