Effect of a 10-day ageing at 30°C on the texture of dry-cured hams processed at temperatures up to 18°C in relation to raw meat pH and salting time 期刊界 All Journals 搜尽天下杂志传播学术成果专业期刊搜索期刊信息化学术搜索

Effect of a 10-day ageing at 30°C on the texture of dry-cured hams processed at temperatures up to 18°C in relation to raw meat pH and salting time

作者姓名：	Gou P Morales R Serra X Guàrdia MD Arnau J

摘要：
收稿时间：	2008-02-05
修稿时间：	2008-06-11
本文献已被 ScienceDirect PubMed 等数据库收录！