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Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional|February 14, 2018
Effect of thyme and oregano essential oils on the shelf life of salmon and seaweed burgersD Dolea, A Rizo, A Fuentes, et al.Meat Science|April 27, 2010
Effect of prefreezing hams on endogenous enzyme activity during the processing of Iberian dry-cured hamsM Flores, M C Aristoy, T Antequera, et al.Meat Science|November 9, 2011
Microbiology and physico-chemical changes of dry-cured ham during the post-salting stage as affected by partial replacement of NaCl by other saltsE Blesa, M Aliño, J M Barat, et al.Meat Science|April 27, 2010
Influence of sodium replacement on physicochemical properties of dry-cured loinM Aliño, R Grau, F Toldrá, et al.Pageof 2