Increasing Salt Impression due to PEF-Treatment of low Salt-Cured, Cooked Ham
Franziska Witte, Katrin Heinzelmann, Ernst Söhnel, Volker Heinz, Nino Terjung
International Congress of Meat Science and Technology
International Congress of Meat Science and Technology
Increasing Salt Impression due to PEF-Treatment of low Salt-Cured, Cooked Ham
Franziska Witte, Katrin Heinzelmann, Ernst Söhnel, Volker Heinz, Nino Terjung