Sorption isotherms of salted minced pork and of lean surface of dry-cured hams at the end of the resting period using KCl as substitute for NaCl
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| Description | scientific article published on 02 June 2007 |
| Author/s |
author: Pere Gou Jacint Arnau Josep Comaposada |
| Publication date | June 2, 2007 |
| Language | English |
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https://api.elsevier.com/content/article/PII:S0309174007001751?httpAccept=text/xml |
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