Effect of high pressure processing temperature on dry-cured hams with different textural characteristics
- Coll-Brasas, E.
- Arnau, J.
- Gou, P.
- Lorenzo, J.M.
- García-Pérez, J.V.
- Fulladosa, E.
Zeitschrift:
Meat Science
ISSN: 0309-1740
Datum der Publikation: 2019
Ausgabe: 152
Seiten: 127-133
Art: Artikel