Manufacture of dry-cured ham: a review. Part 1. Biochemical changes during the technological process
Crossref DOI link: https://doi.org/10.1007/s00217-015-2490-2
Published Online: 2015-07-01
Published Print: 2015-11
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Petrova, Inna
Aasen, Inga Marie
Rustad, Turid
Eikevik, Trygve Magne
Funding for this research was provided by:
Research Council of Norway (Project 225262/E40 - Dry Meat)
Text and Data Mining valid from 2015-07-01