High-pressure treatment of dry-cured Iberian ham. Effect on colour and oxidative stability during chill storage packed in modified atmosphere

A.I. Andres; Christina Elslund Adamsen; Jens Kristian Stenbæk Møller; Jorge Ruiz Carrascal; Leif Horsfelt Skibsted

doi:10.1007/s00217-005-0176-x

High-pressure treatment of dry-cured Iberian ham. Effect on colour and oxidative stability during chill storage packed in modified atmosphere

A.I. Andres, Christina Elslund Adamsen, Jens Kristian Stenbæk Møller, Jorge Ruiz Carrascal, Leif Horsfelt Skibsted

50 Citationer (Scopus)

Originalsprog	Engelsk
Tidsskrift	European Food Research and Technology
Vol/bind	222
Udgave nummer	5-6
Sider (fra-til)	486-491
Antal sider	6
ISSN	1438-2377
DOI	https://doi.org/10.1007/s00217-005-0176-x
Status	Udgivet - 2006

Adgang til dokumentet

10.1007/s00217-005-0176-x

Citationsformater

High-pressure treatment of dry-cured Iberian ham. Effect on colour and oxidative stability during chill storage packed in modified atmosphere. / Andres, A.I.; Adamsen, Christina Elslund; Møller, Jens Kristian Stenbæk et al.

I: European Food Research and Technology, Bind 222, Nr. 5-6, 2006, s. 486-491.

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

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author = "A.I. Andres and Adamsen, {Christina Elslund} and M{\o}ller, {Jens Kristian Stenb{\ae}k} and {Ruiz Carrascal}, Jorge and Skibsted, {Leif Horsfelt}",

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AU - Andres, A.I.

AU - Adamsen, Christina Elslund

AU - Møller, Jens Kristian Stenbæk

AU - Ruiz Carrascal, Jorge

AU - Skibsted, Leif Horsfelt

PY - 2006

Y1 - 2006

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DO - 10.1007/s00217-005-0176-x

M3 - Journal article

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EP - 491

JO - European Food Research and Technology

JF - European Food Research and Technology

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