Author:
Flores M.,Soler C.,Aristoy M.-C.,Toldrá F.
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology
Reference34 articles.
1. Toldrá F (2004) Curing: Dry. In: Jensen W, Devine C, Dikemann M (eds) Encyclopedia of meat sciences, vol 1. Elsevier, London, UK, pp 360–365
2. Barat JM, Grau R, Pagán-Moreno MJ, Fito P (2004) Replacement of pile salting by simultaneous brine thawing-salting in Spanish cured ham manufacturing. Meat Sci 66:603–608
3. Barat JM, Grau R, Ibañez JB, Fito P (2005) Post-salting studies in Spanish cured ham manufacturing. Time reduction by using brine thawing-salting. Meat Sci 69:201–208
4. Chiralt A, Fito P (1997) Salting of manchego type cheese by vacuum impregnation. In: Fito P, Ortega-Rodriguez E, Barbosa-Cánovas GV (eds) Food engineering 2000. Chapman & Hall, New York, pp 215–230
5. Fito P, Chiralt A, Barat JM, Andres A, Gonzalez-Martinez C, Escriche I, Camacho MM (2001) Use of vacuum impregnation in food salting process. J Food Eng 49:141–151
Cited by
14 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献