Author:
Håseth Torunn T.,Sørheim Oddvin,Høy Martin,Egelandsdal Bjørg
Funder
Research Council of Norway
Reference21 articles.
1. Physical and chemical changes in different zones of normal and PSE dry cured ham during processing;Arnau;Food Chemistry,1995
2. The effect of using PSE meat in the manufacture of dry-cured ham;Bañón;Zeitschrift für Lebensmitteluntersuchung und -Forschung A,1998
3. Post-salting studies in Spanish cured ham manufacturing. Time reduction by using brine thawing–salting;Barat;Meat Science,2005
4. Changes in different zones of dry-cured ham during drying—Moisture and sodium chloride content;Boadas;Fleischwirtschaft,2001
5. Salt distribution in cured hams, studied by computer X-ray tomography;Frøystein;Fleishwirtschaft,1989
Cited by
21 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