Effect of Starter Culture and Temperature on the Flavor and Sensory Characteristics of Dry-Cured Ham-Reference-Cited by-同舟云学术

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Effect of Starter Culture and Temperature on the Flavor and Sensory Characteristics of Dry-Cured Ham

Published:2024-05 Issue:3 Volume:44 Page:570-585
ISSN:2636-0772
Container-title:Food Science of Animal Resources
language:en
Short-container-title:Food Sci Anim Resour

Author:

Kim Sun-Gyeom^ORCID,Kim Hack-Youn^ORCID

Funder

Rural Development Administration

Publisher

Korean Society for Food Science of Animal Resources

Link

http://www.kosfaj.org/download/download_pdf?doi=10.5851/kosfa.2024.e1

Reference48 articles.

1. Drying dynamics of meat highlighting areas of relevance to dry-aging of beef;Álvarez;Compr Rev Food Sci Food Saf,2021

2. Lipid oxidative changes throughout the ripening of dry-cured Iberian hams with different salt contents and processing conditions;Andrés;Food Chem,2004

3. Physicochemical changes throughout the ripening of dry cured hams with different salt content and processing conditions;Andrés;Eur Food Res Technol,2005

4. Formation of Zn-protoporphyrin during the elaboration process of non-nitrified serrano dry-cured hams and its relationship with lipolysis;Bou;Food Chem,2022

Cited by 1 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

1. Antioxidant Activity of Extracts of Balloon Flower Root (Platycodon grandiflorum), Japanese Apricot (Prunus mume), and Grape (Vitis vinifera) and Their Effects on Beef Jerky Quality;Foods;2024-07-28

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