Effects of Temperature During the Last Month of Ageing and of Salting Time on Dry-Cured Ham Aged for Six Months
- 1 June 1997
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 74 (2) , 193-198
- https://doi.org/10.1002/(sici)1097-0010(199706)74:2<193::aid-jsfa788>3.0.co;2-o
Abstract
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