Original language | English |
---|---|
Journal | Meat Science |
Volume | 95 |
Issue number | 2 |
Pages (from-to) | 433-443 |
Number of pages | 11 |
ISSN | 0309-1740 |
DOIs | |
Publication status | Published - 2013 |
The effect of high pressure and residual oxygen on the color stability of minced cured restructured ham at different levels of drying, pH, and NaCl
Kathrine Holmgaard Bak, Gunilla Karin Lindahl, Anders H Karlsson, Elsa Lloret, Pere Gou, Jacint Arnau, Vibeke Orlien
Research output: Contribution to journal › Journal article › Research › peer-review
15
Citations
(Scopus)