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Meat Science|November 9, 2011
Activity of cathepsin B, D, H and L in Spanish dry-cured ham of normal and defective textureJ A García-Garrido, R Quiles-Zafra, J Tapiador, et al.
Talanta|October 31, 2008
Full automated robotic method for the determination of chloride, nitrite and nitrate in cured meat productsA Velasco-Arjona, J A García-Garrido, R Quiles-Zafra, et al.
Meat Science|November 9, 2011
Relationship between pH before salting and dry-cured ham qualityR M García-Rey, J A García-Garrido, R Quiles-Zafra, et al.
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