Physico-chemical and sensorial characteristics evolution of vacum packaged Iberian dry-cured ham stored at refrigerated temperature
Two groups of five dry-cured hams from Alentejano pig breed submitted to a post-salting cure of 12 months were studied. One of the groups was processed through craft methods at Barrancos (small city of south-east Alentejo region, Portugal) and the other one in a Portuguese meat plant. Equal groups o...
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| Other Authors: | , , |
| Format: | article |
| Language: | eng |
| Published: |
2013
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| Subjects: | |
| Online Access: | http://hdl.handle.net/10174/8122 |
| Country: | Portugal |
| Oai: | oai:dspace.uevora.pt:10174/8122 |