Author:
Stawczyk Jan,Muñoz Israel,Collell Carles,Comaposada Josep
Subject
Physical and Theoretical Chemistry,General Chemical Engineering
Reference11 articles.
1. Gou , P. ; Comaposada , J. ; Reichert , J. ; Arnau , J.Relationship between On-Line Infrared Measurements at the Surface of Meat Cured Products and Drying Process. Paper presented at the ICEF9—International Conference Engineering and Food , Montpelier , France , March 7–11 , 2004 .
2. Texture parameters of dry-cured ham m. biceps femoris samples dried at different levels as a function of water activity and water content
3. Relationship between water content, NaCl content, pH and texture parameters in dry-cured muscles
4. Profiles of water content, water activity and texture in crusted dry-cured loin and in non-crusted dry-cured loin
5. Fuzzy Control System in Drying Process of Fermented Sausages
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