Physico-chemical characterization of 'bone taint' in Spanish dry-cured hams

Journal of Food Protection

Volumn 60, Issue 6, 1997, Pages 667-672

  Blanco, Domingo ^a   Ariño, Agustin ^a   Conchello, Pilar ^a   Perez, Consuelo ^a   Yangüela, Javier ^a   Herrera, Antonio ^a  

^a UNIVERSIDAD DE ZARAGOZA   (Spain)

Author keywords

'Bone taint'; Deep Putrefaction; Deep spoilage; Ham souring; Physico chemical analysis; Spanish dry cured hams

Indexed keywords

SUS SCROFA;

EID: 0030992276     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-60.6.667     Document Type: Article

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