Manufacture of dry-cured ham: a review. Part 1. Biochemical changes during the technological process.

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Bibliographic Details
Title:	Manufacture of dry-cured ham: a review. Part 1. Biochemical changes during the technological process.
Authors:	Petrova, Inna¹ inna.petrova@ntnu.no, Aasen, Inga², Rustad, Turid³, Eikevik, Trygve¹
Source:	European Food Research & Technology. Nov2015, Vol. 241 Issue 5, p587-599. 13p.
Database:	Hospitality & Tourism Complete

Description
ISSN:	14382377
DOI:	10.1007/s00217-015-2490-2