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

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

51 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

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M3 - Journal article

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SN - 1438-2377

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