Effect of pH(24h), curing salts and muscle types on the oxidative stability, free amino acids profile and vitamin B2, B3 and B6 content of dry-cured ham.
| Image |  |
|---|---|
| Description | scientific article published on 13 June 2013 |
| Author/s |
author: Massimo Castellari Jacint Arnau |
| Publication date | June 13, 2013 |
| Language | |
| Country of origin | |
| Wikipedia link | |
| Copyright status | |
| Missing/wrong data? | Edit Wikidata item |