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 journalJournal articleResearchpeer-review

15 Citations (Scopus)
Original languageEnglish
JournalMeat Science
Volume95
Issue number2
Pages (from-to)433-443
Number of pages11
ISSN0309-1740
DOIs
Publication statusPublished - 2013

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