The effect of meat quality, salt and ageing time on biochemical parameters of dry-cured Longissimus dorsi muscle

Meat Science

Volumn 51, Issue 4, 1999, Pages 329-337

  Gil, Marta ^a   Guerrero, Luis ^a   Sárraga, Carmen ^a  

^a IRTA   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0033482249     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(98)00129-6     Document Type: Article

References (50)

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