Effects of Boning Time, Mechanical Tenderization and Partial Replacement of Sodium Chloride on the Quality and Microflora of Boneless Dry‐Cured Ham
- 1 March 1987
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 52 (2) , 263-266
- https://doi.org/10.1111/j.1365-2621.1987.tb06588.x
Abstract
No abstract availableKeywords
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