Influence of temperature and chemical composition on water sorption isotherms for dry-cured ham-Reference-Cited by-同舟云学术

Influence of temperature and chemical composition on water sorption isotherms for dry-cured ham

Published:2020-04 Issue: Volume:123 Page:109112
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Leonardo Betiol Lilian Fachin,Evangelista Rodrigo Rodrigues,Ribeiro Sanches Marcio Augusto,Basso Rodrigo Corrêa,Gullón Beatriz,Lorenzo Jose M.,Carla da Silva Barretto Andrea,Romero Javier Telis

Funder

CYTED Ciencia y Tecnología para el Desarrollo

Publisher

Elsevier BV

Subject

Food Science

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

5. Biochemical and sensory changes in dry-cured ham salted with partial replacements of NaCl by other chloride salts;Armenteros;Meat Science,2012

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