Evolution of physicochemical, morphological and aromatic characteristics of Italian PDO dry-cured hams during processing
Crossref DOI link: https://doi.org/10.1007/s00217-015-2616-6
Published Online: 2015-12-18
Published Print: 2016-07
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Giovanelli, Gabriella
Buratti, Susanna
Laureati, Monica
Pagliarini, Ella
Funding for this research was provided by:
Ministero dell'Istruzione, dell'Università e della Ricerca (MIUR)
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