COMPOSITION, QUALITY AND MICROBIOLOGY OF DRY‐CURED HAMS PRODUCED FROM PREVIOUSLY FROZEN GREEN HAMS
- 1 May 1978
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 43 (3) , 860-863
- https://doi.org/10.1111/j.1365-2621.1978.tb02440.x
Abstract
No abstract availableThis publication has 12 references indexed in Scilit:
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