Evaluation of dry-cured ham pastiness through rheological measurements of aqueous extracts obtained in vitro mimicking the mastication process-Reference-Cited by-同舟云学术

Evaluation of dry-cured ham pastiness through rheological measurements of aqueous extracts obtained in vitro mimicking the mastication process

Published:2021-06 Issue: Volume:145 Page:111272
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Coll-Brasas E.^ORCID,Laguna L.,Tárrega A.,Arnau J.,Claret A.,Fulladosa E.

Funder

Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria

Gobierno de Espana Ministerio de Ciencia Innovacion y Universidades

Institució CERCA

Generalitat de Catalunya

Publisher

Elsevier BV

Subject

Food Science

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3. The effect of green ham pH and NaCl concentration on cathepsin activities and the sensory characteristics of dry-cured hams;Arnau;Journal of the Science of Food and Agriculture,1998

4. American society for testing and materials. guidelines for the selection and training of sensory panel members. ASTM STP 758;ASTM,1981

5. Decontamination technologies for meat products;Aymerich;Meat Science,2008

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