The effect of using PSE meat in the manufacture of dry-cured ham

European Food Research and Technology

Volumn 206, Issue 2, 1998, Pages 88-93

  Bañón, Sancho ^a   Gil, María Dolores ^a   Granados, María Victoria ^a   Garrido, María Dolores ^a  

^a UNIVERSITY OF MURCIA   (Spain)

Author keywords

Dry cured ham; Drying; Pale, soft and exudative meat; Proteolysis; Salting

Indexed keywords

EID: 54749157023     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: None     Document Type: Article

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