Physico-chemical Characterization of "Bone Taint" in Spanish Dry-cured Hams

Author: Blanco Domingo   Ariño Agustin   Conchello Pilar   Perez Consuelo   Yangüela Javier   Herrera Antonio  

Publisher: International Association for Food Protection

ISSN: 0362-028X

Source: Journal of Food Protection, Vol.60, Iss.6, 1997-06, pp. : 667-672

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