High pressure effect on the color of minced cured restructured ham at different levels of drying, pH, and NaCl

Kathrine Holmgaard Bak; Gunilla Karin Lindahl; Anders H Karlsson; Elsa Lloret; Gabriele Ferrini; Jacint Arnau; Vibeke Orlien

doi:10.1016/j.meatsci.2011.10.015

High pressure effect on the color of minced cured restructured ham at different levels of drying, pH, and NaCl

Kathrine Holmgaard Bak, Gunilla Karin Lindahl, Anders H Karlsson, Elsa Lloret, Gabriele Ferrini, Jacint Arnau, Vibeke Orlien

Research output: Contribution to journal › Journal article › Research › peer-review

34 Citations (Scopus)

Original language	English
Journal	Meat Science
Volume	90
Issue number	3
Pages (from-to)	690-696
Number of pages	7
ISSN	0309-1740
DOIs	https://doi.org/10.1016/j.meatsci.2011.10.015
Publication status	Published - 2012

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10.1016/j.meatsci.2011.10.015

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High pressure effect on the color of minced cured restructured ham at different levels of drying, pH, and NaCl. / Bak, Kathrine Holmgaard; Lindahl, Gunilla Karin; Karlsson, Anders H; Lloret, Elsa; Ferrini, Gabriele; Arnau, Jacint; Orlien, Vibeke.

In: Meat Science, Vol. 90, No. 3, 2012, p. 690-696.

Research output: Contribution to journal › Journal article › Research › peer-review

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AU - Bak, Kathrine Holmgaard

AU - Lindahl, Gunilla Karin

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AU - Ferrini, Gabriele

AU - Arnau, Jacint

AU - Orlien, Vibeke

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