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.
Aldizkaria:
Food Control

ISSN: 0956-7135

Argitalpen urtea: 2012

Alea: 25

Zenbakia: 2

Orrialdeak: 789-796

Mota: Artikulua

DOI: 10.1016/J.FOODCONT.2011.11.036 GOOGLE SCHOLAR
Datuen iturria: Scopus