Texture and appearance of dry cured ham as affected by fat content and fatty acid composition

Author: Ruiz-Carrascal J.   Ventanas J.   Cava R.   Andres A.I.   Garca C.  

Publisher: Elsevier

ISSN: 0963-9969

Source: Food Research International, Vol.33, Iss.2, 2000-03, pp. : 91-95

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Abstract