Physicochemical changes during manufacture and final sensory characteristics of dry-cured Celta ham. Effect of muscle type

Food Control

Volumn 43, Issue , 2014, Pages 263-269

  Bermúdez, Roberto ^a   Franco, Daniel ^a   Carballo, Javier ^b   Lorenzo, José M ^a  

^a CENTRO TECNOLÓGICO DE LA CARNE DE GALICIA   (Spain)

^b UNIVERSITY OF VIGO   (Spain)

Author keywords

Celta ham; Muscle type; Physicochemical properties; Sensory characteristics

Indexed keywords

EID: 84898604191     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2014.03.028     Document Type: Article

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