Effects of temperature during the last month of ageing and of salting time on dry-cured ham aged for six months

Journal of the Science of Food and Agriculture

Volumn 74, Issue 2, 1997, Pages 193-198

  Arnau, Jacint ^a   Guerrero, Luis ^a   Gou, Pere ^a  

^a IRTA   (Spain)

Author keywords

Ageing temperature; Dry cured ham; Salting time; Sensory characteristics; Tyrosine crystals

Indexed keywords

EID: 0030741412     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/(SICI)1097-0010(199706)74:2<193::AID-JSFA788>3.0.CO;2-O     Document Type: Article

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