Effects of potassium lactate and high pressure on transglutaminase restructured dry-cured hams with reduced salt content-Reference-Cited by-同舟云学术

Effects of potassium lactate and high pressure on transglutaminase restructured dry-cured hams with reduced salt content

Published:2009-06 Issue:2 Volume:82 Page:213-218
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Fulladosa E.,Serra X.,Gou P.,Arnau J.

Publisher

Elsevier BV

Subject

Food Science

Reference47 articles.

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5. ASTM (1981). American Society for Testing and Materials. Guidelines for the selection and training of sensory panel members (p. 33). ASTM STP 758. Philadelphia: ASTM.

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