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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| Outros Autores: | , , |
| Formato: | article |
| Idioma: | eng |
| Publicado em: |
2013
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| Assuntos: | |
| Texto completo: | http://hdl.handle.net/10174/8122 |
| País: | Portugal |
| Oai: | oai:dspace.uevora.pt:10174/8122 |