Sensory, physicochemical and microbiological properties of dry-cured formed ham: comparison of four different binding systems
Crossref DOI link: https://doi.org/10.1007/s00217-016-2641-0
Published Online: 2016-02-06
Published Print: 2016-08
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Sadeghi-Mehr, Arash
Lautenschlaeger, Ralf
Drusch, Stephan
Text and Data Mining valid from 2016-02-06