# Salt and intramuscular fat modulate dynamic perception of flavour and texture in dry-cured hams

> Research article (Meat Science, 2015) · cited 42× · AI/ML

**Wikidata**: [openalex:W2047097219](https://www.wikidata.org/wiki/openalex:W2047097219)  
**Source**: https://4ort.xyz/entity/salt-and-intramuscular-fat-modulate-dynamic-perception-of-flavour-and-texture-in-dry-cured-hams