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PROCURED: Optimization Of The Salting Process For The Production Of Healthier And Higher Quality Dry-Cured Meat Products With Reduced And More Standardized Salt Content (PROCURED)
Date du début: 1 janv. 2014, Date de fin: 31 déc. 2015,
Salt is used across Europe in the production of a wide variety of dry-cured meat products, which are not only important because of their high economic value, but also due to historical, cultural, and gastronomical reasons. Among them, the different varieties of dry-cured ham produced in many European countries are the most notable and economically relevant examples.In spite of their overall nutrit ...
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