Martuscelli, Maria <br/><br/>
Technological approach to reduce NaCl content of traditional smoked dry-cured hams: effect on quality properties and stability.  [electronic resource] 

 -  Journal of food science and technology  Dec 2015 
 - 7771-82 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>0022-1155 
<br/><br/><label>Standard No.: </label>10.1007/s13197-015-1957-2  doi