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

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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
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DbLabel: Hospitality & Tourism Complete
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PubType: Academic Journal
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        Value: 10.1007/s00217-015-2490-2
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        Text: English
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