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Listar por palabra clave "Salt concentration"

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Listar por palabra clave "Salt concentration"

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    Use of simultaneous brine thawing/salting in dry-cured Iberian ham production 
    Grau Meló, Raúl; Albarracín Hernández, William; Trinidad Perez, M.; Antequera, Teresa; Barat Baviera, José Manuel (Elsevier, 2011-05)
    [EN] The study of simultaneous brine thawing/salting as an alternative to the traditional stages in Iberian dry-cured ham processing was carried out employing 75 pre-cured frozen hams from Iberian pigs. The frozen hams ...