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Salt and intramuscular fat modulate dynamic perception of flavour and texture in dry-cured hams

Laura Lorido1, Mario Estévez1, Jesús Ventanas1

  • 1IPROCAR Research Institute, Animal Production and Food Science Department, Faculty of Veterinary Sciences, Avd/Universidad s.n., Cáceres, Spain.

Meat Science
|May 4, 2015
PubMed

Keywords:
Dry-cured hamsIntramuscular fatSaltTime–intensity

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