Replacement of pile salting by simultaneous brine thawing-salting in Spanish cured ham manufacturing

Author: Barat J.M.   Grau R.   Pagan-Moreno M.J.   Fito P.  

Publisher: Elsevier

ISSN: 0309-1740

Source: Meat Science, Vol.66, Iss.3, 2004-03, pp. : 603-608

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Abstract