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

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

51 Citations (Scopus)

Original language	English
Journal	European Food Research and Technology
Volume	221
Issue number	1
Pages (from-to)	30-35
Number of pages	6
ISSN	1438-2377
DOIs	https://doi.org/10.1007/s00217-004-1115-y
Publication status	Published - 2005
Externally published	Yes

Keywords

@article{fcb2e339835d45338e174851922f9f1c,

title = "Physicochemical changes throughout the ripening of dry cured hams with different salt content and processing conditions",

keywords = "dry cured ham, salt, processing conditions, physicochemical parameters",

author = "Andres, {A. I.} and S. Ventanas and J. Ventanas and R. Cava and {Ruiz Carrascal}, Jorge",

year = "2005",

doi = "10.1007/s00217-004-1115-y",

language = "English",

volume = "221",

pages = "30--35",

journal = "European Food Research and Technology",

issn = "1438-2377",

publisher = "Springer",

number = "1",

}

TY - JOUR

T1 - Physicochemical changes throughout the ripening of dry cured hams with different salt content and processing conditions

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

U2 - 10.1007/s00217-004-1115-y

DO - 10.1007/s00217-004-1115-y

M3 - Journal article

VL - 221

SP - 30

EP - 35

JO - European Food Research and Technology

JF - European Food Research and Technology

SN - 1438-2377

IS - 1

ER -