S: SENSORY AND FOOD QUALITY
Quality of Dry-Cured Ham Compared with Quality of Dry-Cured Shoulder
Article first published online: 19 AUG 2013
© 2013 Extremadura University
Journal of Food Science
Volume 78, Issue 8, pages S1282–S1289, August 2013
How to Cite
Reina, R., Sánchez del Pulgar, J., Tovar, J., López-Buesa, P. and García, C. (2013), Quality of Dry-Cured Ham Compared with Quality of Dry-Cured Shoulder. Journal of Food Science, 78: S1282–S1289. doi: 10.1111/1750-3841.12203
- Issue published online: 19 AUG 2013
- Article first published online: 19 AUG 2013
- Manuscript Received: 20 NOV 2012
- Manuscript Accepted: 23 MAY 2012
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