Dry-cured Mediterranean hams: Long process, slow changes and high quality: A review

Journal of Muscle Foods

Volumn 11, Issue 1, 2000, Pages 1-17

  Gonzalez, Claudia B ^a,b   Ockerman, H W ^a  

^a OHIO STATE UNIVERSITY   (United States)

^b INSTITUTO NACIONAL DE TECNOLOGÍA AGROPECUARIA INTA   (Argentina)

Author keywords

[No Author keywords available]

Indexed keywords

SUS SCROFA;

EID: 0034384280     PISSN: 10460756     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4573.2000.tb00411.x     Document Type: Article

References (72)

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