Comparative study between Serrano and Iberian dry-cured hams in relation to the application of high hydrostatic pressure and temporal sensory perceptions-Reference-Cited by-同舟云学术

Comparative study between Serrano and Iberian dry-cured hams in relation to the application of high hydrostatic pressure and temporal sensory perceptions

Published:2015-12 Issue:2 Volume:64 Page:1234-1242
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Lorido Laura,Estévez Mario,Ventanas Jesús,Ventanas Sonia

Publisher

Elsevier BV

Subject

Food Science

Reference26 articles.

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5. Effects of high pressure on meat: a review;Cheftel;Meat Science,1997

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