BARAT, J. M., <br/><br/>
Osmotic Dehydration & Vacuum Impregnation: Applications in Food Industries :  Salting Time Reduction of Spanish Hams by Brine Immersion / 
by J. M. BARAT ... [et al.] ; edited by Pedro Fito ... [et al.] 
 - Lancaster, PA :  Technomic Pub.,  2001 
 - 15 pages 
<br/><br/> Original from book 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food industry<br/>Food--Drying