Quantification and kinetics of the residual brine generation during ham and shoulder pile salting

J M Barat1, D Vidal-Brotóns, E López-Pascual

  • 1Institute of Food Engineering for Development, Department of Food Technology, Universidad Politécnica de Valencia, Camino de Vera s/n. 14, 46022 Valencia, Spain.

Meat Science
|November 9, 2011
PubMed

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