Physicochemical changes throughout the ripening of dry cured hams with different salt content and processing conditions

A. I. Andres, S. Ventanas, J. Ventanas, R. Cava, Jorge Ruiz Carrascal

41 Citationer (Scopus)

Originalsprog	Engelsk
Tidsskrift	European Food Research and Technology
Vol/bind	221
Udgave nummer	1
Sider (fra-til)	30-35
Antal sider	6
ISSN	1438-2377
DOI	https://doi.org/10.1007/s00217-004-1115-y
Status	Udgivet - 2005
Udgivet eksternt	Ja

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title = "Physicochemical changes throughout the ripening of dry cured hams with different salt content and processing conditions",

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author = "Andres, {A. I.} and S. Ventanas and J. Ventanas and R. Cava and {Ruiz Carrascal}, Jorge",

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AU - Andres, A. I.

AU - Ventanas, S.

AU - Ventanas, J.

AU - Cava, R.

AU - Ruiz Carrascal, Jorge

PY - 2005

Y1 - 2005

KW - dry cured ham

KW - salt

KW - processing conditions

KW - physicochemical parameters

U2 - 10.1007/s00217-004-1115-y

DO - 10.1007/s00217-004-1115-y

M3 - Journal article

SN - 1438-2377

VL - 221

SP - 30

EP - 35

JO - European Food Research and Technology

JF - European Food Research and Technology

IS - 1

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