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2010•Journal of Food EngineeringRequires access

Use of simultaneous brine thawing/salting in dry-cured Iberian ham production

Raúl Grau, William Albarracín, M. Trinidad Pérez, Teresa Antequera, José Manuel Barat Baviera

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Key concepts: Salting, Brine, Chemistry, Dehydration, Food science, Biochemistry, Organic chemistry

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