1. Revision of the cold processing phases to obtain a targeted salt reduction in typical Italian dry-cured ham. (March 2020) Authors: Pinna, A.; Saccani, G.; Schivazappa, C.; Simoncini, N.; Virgili, R. Journal: Meat science Issue: Volume 161(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗