Processing parameters involved in the development of texture and tyrosine precipitates in dry-cured ham: Modelisation of texture development

Publication date: Available online 30 October 2020Source: Meat ScienceAuthor(s): E. Coll-Brasas, P. Gou, J. Arnau, A. Olmos, E. Fulladosa

Source: Meat Science - October 31, 2020 Category: Food Science Source Type: research