Dry cured Iberian ham non-volatile components as affected by the length of the curing process - statistics

Details

Language :

English

ISSN :

09639969 and 18737145

Volume :

32

Issue :

9

Database :

Supplemental Index

Journal :

Food Research International

Publication Type :

Periodical

Accession number :

ejs3524461

Full Text :

https://doi.org/10.1016/S0963-9969(99)00142-8