Use of ultrasound for the characterization and correction of textural defects in dry-cured ham
[EN] Dry-cured ham is a product highly appreciated by consumers, nevertheless, there are a large number of manufacturing process-related parameters, as well as ham intrinsic factors, that compromise its final quality. One of the main problems in the quality of dry-cured ham is the appearance of t...
| Main Author: | |
|---|---|
| Other Authors: | |
| Format: | Doctoral Thesis |
| Language: | English |
| Published: |
2020
|
| Subjects: | |
| Online Access: | http://hdl.handle.net/10251/153142 |