Sensory characteristics of Iberian ham: Influence of salt content and processing conditions

AI Andres, R Cava, J Ventanas, V Thovar, Jorge Ruiz Carrascal

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@article{2cbb0d73bdea423d9bf34a05158fbdbe,

title = "Sensory characteristics of Iberian ham: Influence of salt content and processing conditions",

keywords = "Iberian ham, sensory evaluation, salt content, processing conditions",

author = "AI Andres and R Cava and J Ventanas and V Thovar and {Ruiz Carrascal}, Jorge",

year = "2004",

month = sep,

doi = "10.1016/j.meatsci.2003.08.019",

language = "English",

volume = "68",

pages = "45--51",

journal = "Meat Science",

issn = "0309-1740",

publisher = "Elsevier",

number = "1",

}

TY - JOUR

T1 - Sensory characteristics of Iberian ham: Influence of salt content and processing conditions

AU - Andres, AI

AU - Cava, R

AU - Ventanas, J

AU - Thovar, V

AU - Ruiz Carrascal, Jorge

PY - 2004/9

Y1 - 2004/9

KW - Iberian ham

KW - sensory evaluation

KW - salt content

KW - processing conditions

U2 - 10.1016/j.meatsci.2003.08.019

DO - 10.1016/j.meatsci.2003.08.019

M3 - Journal article

C2 - 22062006

SN - 0309-1740

VL - 68

SP - 45

EP - 51

JO - Meat Science

JF - Meat Science

IS - 1

ER -