# Processing parameters involved in the development of texture and tyrosine precipitates in dry-cured ham: Modelisation of texture development

> Research article (Meat Science, 2020) · cited 13× · AI/ML

**Wikidata**: [openalex:W3097702608](https://www.wikidata.org/wiki/openalex:W3097702608)  
**Source**: https://4ort.xyz/entity/processing-parameters-involved-in-the-development-of-texture-and-tyrosine-precipitates-in-dry-cured-ham-modelisation-of-