The influence of meat pH on mechanical and sensory textural properties of dry-cured ham

Meat Science

Volumn 52, Issue 3, 1999, Pages 267-273

  Guerrero, L ^a   Gou, P ^a   Arnau, J ^a  

^a IRTA   (Spain)

Author keywords

Dry cured ham; Meat pH; Texture

Indexed keywords

EID: 0033415569     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(98)00175-2     Document Type: Article

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