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 Citations (Scopus)

Original language	English
Journal	European Food Research and Technology
Volume	221
Issue number	1
Pages (from-to)	30-35
Number of pages	6
ISSN	1438-2377
DOIs	https://doi.org/10.1007/s00217-004-1115-y
Publication status	Published - 2005
Externally published	Yes

Keywords

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

keywords = "dry cured ham, salt, processing conditions, physicochemical parameters",

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

year = "2005",

doi = "10.1007/s00217-004-1115-y",

language = "English",

volume = "221",

pages = "30--35",

journal = "European Food Research and Technology",

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TY - JOUR

T1 - Physicochemical changes throughout the ripening of dry cured hams with different salt content and processing conditions

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

ER -