Pre-cure freezing effect on physicochemical, texture and sensory characteristics of iberian ham

T. Perez-Palacios, Jorge Ruiz Carrascal, D. Martin, J. M. Barat, T. Antequera

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

30 Citationer (Scopus)

Originalsprog	Engelsk
Tidsskrift	Food Science and Technology International
Vol/bind	17
Udgave nummer	2
Sider (fra-til)	127-133
Antal sider	7
ISSN	1082-0132
DOI	https://doi.org/10.1177/1082013210381435
Status	Udgivet - 2011
Udgivet eksternt	Ja

Adgang til dokumentet

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title = "Pre-cure freezing effect on physicochemical, texture and sensory characteristics of iberian ham",

keywords = "pre-cure freezing, Iberian ham, physicochemical analysis, texture analysis, sensory analysis",

author = "T. Perez-Palacios and {Ruiz Carrascal}, Jorge and D. Martin and Barat, {J. M.} and T. Antequera",

year = "2011",

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AU - Perez-Palacios, T.

AU - Ruiz Carrascal, Jorge

AU - Martin, D.

AU - Barat, J. M.

AU - Antequera, T.

PY - 2011

Y1 - 2011

KW - pre-cure freezing

KW - Iberian ham

KW - physicochemical analysis

KW - texture analysis

KW - sensory analysis

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DO - 10.1177/1082013210381435

M3 - Journal article

C2 - 21441388

SN - 1082-0132

VL - 17

SP - 127

EP - 133

JO - Food Science and Technology International

JF - Food Science and Technology International

IS - 2

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