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

Author: Ruiz J.   Garca C.   Carmen Daz M.d.   Cava R.   Florencio Tejeda J.   Ventanas J.  

Publisher: Elsevier

ISSN: 0963-9969

Source: Food Research International, Vol.32, Iss.9, 1999-11, pp. : 643-651

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Abstract