Technological approach to reduce NaCl content of traditional smoked dry-cured hams: effect on quality properties and stability.
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Technological approach to reduce NaCl content of traditional smoked dry-cured hams: effect on quality properties and stability.
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Technological approach to redu ...... lity properties and stability.
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Technological approach to redu ...... lity properties and stability.
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type
label
Technological approach to redu ...... lity properties and stability.
@en
Technological approach to redu ...... lity properties and stability.
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Technological approach to redu ...... lity properties and stability.
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Technological approach to redu ...... lity properties and stability.
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P2093
P2860
P1476
Technological approach to redu ...... lity properties and stability.
@en
P2093
Dino Mastrocola
Laura Lupieri
Paola Pittia
P2860
P2888
P304
P356
10.1007/S13197-015-1957-2
P577
2015-07-25T00:00:00Z