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Preparation of High-Quality Fermented Fish Product
05:17

Preparation of High-Quality Fermented Fish Product

Published on: August 23, 2019

Study of salting and post-salting stages of fresh and thawed Iberian hams

Raúl Grau1, William Albarracín, Fidel Toldrá

  • 1Intituto de Ingeniería de Alimentos para el Desarrollo, Departamento de Tecnología de Alimentos, Universidad Politécnica Valencia, Spain.

Meat Science
|November 9, 2011
PubMed

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