Color parameters evolution during the salting and postsalting stages of dry-cured ham
M.A. Gago-Gago, J.A. Perez-Alvarez, R. Forcen, M.J. Pagan-Moreno, F. Perlo, M.R. Rosmini, M.L. Iriarte-Itoiz, F. Lopez-Santoveña and V. Aranda-Catala
International Congress of Meat Science and Technology