Reduction of salt content variability of dry-cured ham production using non-invasive technologies in an industrial environment
| Autor: | Torres-Baix, E., Gou, P., Bover-Cid, S., Fulladosa, E. |
|---|---|
| Zdroj: | In Meat Science September 2024 215 |
| Databáze: | ScienceDirect |
| Externí odkaz: |
|
Full Text from ScienceDirect