The effect of green ham pH and NaCl concentration on cathepsin activities and the sensory characteristics of dry-cured hams by Arnau Guerrero S & aacute;rraga
Author:Arnau, Guerrero, S & aacute;rraga , Date: March 4, 2022
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Author:Arnau, Guerrero, S & aacute;rraga
Format: pdf
Tags: Journal of the Science of Food and Agriculture, Vol. 77, Issue no. 3, pH, salt, cathepsins, sensory properties, dry-cured ham
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