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Statements

Subject Item

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artikull shkencor i botuar më 01 shkurt 2005 наукова стаття, опублікована в лютому 2005 scientific article published on 01 February 2005 artículu científicu espublizáu en febreru de 2005 wetenschappelijk artikel im Februar 2005 veröffentlichter wissenschaftlicher Artikel

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J Ruiz-Ramírez J Arnau

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Texture parameters of dry-cured ham m. biceps femoris samples dried at different levels as a function of water activity and water content Texture parameters of dry-cured ham m. biceps femoris samples dried at different levels as a function of water activity and water content Texture parameters of dry-cured ham m. biceps femoris samples dried at different levels as a function of water activity and water content

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Texture parameters of dry-cured ham m. biceps femoris samples dried at different levels as a function of water activity and water content Texture parameters of dry-cured ham m. biceps femoris samples dried at different levels as a function of water activity and water content Texture parameters of dry-cured ham m. biceps femoris samples dried at different levels as a function of water activity and water content

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Texture parameters of dry-cured ham m. biceps femoris samples dried at different levels as a function of water activity and water content Texture parameters of dry-cured ham m. biceps femoris samples dried at different levels as a function of water activity and water content Texture parameters of dry-cured ham m. biceps femoris samples dried at different levels as a function of water activity and water content

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Texture parameters of dry-cured ham m. biceps femoris samples dried at different levels as a function of water activity and water content

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10.1016/J.MEATSCI.2004.07.004