Effect of the length of salting time on the proteolytic changes in dry-cured lacón during ripening and on the sensory characteristics of the final product

  1. Garrido, R.
  2. Domínguez, R.
  3. Lorenzo, J.M.
  4. Franco, I.
  5. Carballo, J.
Revista:
Food Control

ISSN: 0956-7135

Any de publicació: 2012

Volum: 25

Número: 2

Pàgines: 789-796

Tipus: Article

DOI: 10.1016/J.FOODCONT.2011.11.036 GOOGLE SCHOLAR
Font de les dades: Scopus