Effects of pressurization on structure, water distribution and sensory attributes of cured ham - can pressurization reduce the crucial sodium content?

Hanne Christine Bertram; Zhiyun Wu; Ida Straadt; M. Aagaard; M.D. Aaslyng

Effects of pressurization on structure, water distribution and sensory attributes of cured ham - can pressurization reduce the crucial sodium content?

Hanne Christine Bertram, Zhiyun Wu, Ida Straadt, M. Aagaard, M.D. Aaslyng

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

28 Citationer (Scopus)

Originalsprog	Engelsk
Tidsskrift	Journal of Agricultural and Food Chemistry
Udgave nummer	54
Sider (fra-til)	9912-9917
Antal sider	6
ISSN	0021-8561
Status	Udgivet - 2006
Udgivet eksternt	Ja

Citationsformater

Effects of pressurization on structure, water distribution and sensory attributes of cured ham - can pressurization reduce the crucial sodium content? / Bertram, Hanne Christine; Wu, Zhiyun; Straadt, Ida et al.
I: Journal of Agricultural and Food Chemistry, Nr. 54, 2006, s. 9912-9917.

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

@article{4d61f09e81924fd0838fc00840b5425d,

title = "Effects of pressurization on structure, water distribution and sensory attributes of cured ham - can pressurization reduce the crucial sodium content?",

author = "Bertram, {Hanne Christine} and Zhiyun Wu and Ida Straadt and M. Aagaard and M.D. Aaslyng",

year = "2006",

language = "English",

pages = "9912--9917",

journal = "Journal of Agricultural and Food Chemistry",

issn = "0021-8561",