Medellín-type cooked cured ham: Effect of protein, aditives and moisture retaining blendings upon texture and sensory analysis

Medellín-type cooked cured ham: Effect of protein, aditives and moisture retaining blendings upon texture and sensory analysis
Eddier Martínez-Agudelo, Ana C. Zuluaga-Vanegas -Velez, Kenneth Cabrera-Torres, María E. Sayas-Barberá, Juana Fernández-López, José A. Pérez-Alvarez1