High-pressure treatment of dry-cured Iberian ham. Effect on colour and oxidative stability during chill storage packed in modified atmosphere

A.I. Andres; Christina Elslund Adamsen; Jens Kristian Stenbæk Møller; Jorge Ruiz Carrascal; Leif Horsfelt Skibsted

doi:10.1007/s00217-005-0176-x

High-pressure treatment of dry-cured Iberian ham. Effect on colour and oxidative stability during chill storage packed in modified atmosphere

A.I. Andres, Christina Elslund Adamsen, Jens Kristian Stenbæk Møller, Jorge Ruiz Carrascal, Leif Horsfelt Skibsted

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

62 Citations (Scopus)

Original language	English
Journal	European Food Research and Technology
Volume	222
Issue number	5-6
Pages (from-to)	486-491
Number of pages	6
ISSN	1438-2377
DOIs	https://doi.org/10.1007/s00217-005-0176-x
Publication status	Published - 2006

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10.1007/s00217-005-0176-x

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High-pressure treatment of dry-cured Iberian ham. Effect on colour and oxidative stability during chill storage packed in modified atmosphere. / Andres, A.I.; Adamsen, Christina Elslund; Møller, Jens Kristian Stenbæk et al.
In: European Food Research and Technology, Vol. 222, No. 5-6, 2006, p. 486-491.

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

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AU - Andres, A.I.

AU - Adamsen, Christina Elslund

AU - Møller, Jens Kristian Stenbæk

AU - Ruiz Carrascal, Jorge

AU - Skibsted, Leif Horsfelt

PY - 2006

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EP - 491

JO - European Food Research and Technology

JF - European Food Research and Technology

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