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Post-salting studies in Spanish cured ham manufacturing. Time reduction by using brine thawing-salting

J M Barat1, R Grau, J B Ibáñez

  • 1Departamento de Tecnología de Alimentos, Universidad Politécnica de Valencia, Camino de Vera s/n, 46022 Valencia, España.

Meat Science
|November 9, 2011
PubMed

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