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

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

doi:10.1016/j.meatsci.2003.08.019

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

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

Dairy, Meat and Plant Product Technology

80 Citations (Scopus)

Original language	English
Journal	Meat Science
Volume	68
Issue number	1
Pages (from-to)	45-51
ISSN	0309-1740
DOIs	https://doi.org/10.1016/j.meatsci.2003.08.019
Publication status	Published - Sept 2004

Keywords

Iberian ham
sensory evaluation
salt content
processing conditions

Access to Document

10.1016/j.meatsci.2003.08.019

Cite this

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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",

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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 -