Salt and intramuscular fat modulate dynamic perception of flavour and texture in dry-cured hams-Reference-Cited by-同舟云学术

Salt and intramuscular fat modulate dynamic perception of flavour and texture in dry-cured hams

Published:2015-09 Issue: Volume:107 Page:39-48
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Lorido Laura,Estévez Mario,Ventanas Jesús,Ventanas Sonia

Funder

Government of Extremadura

INIA

Spanish Ministry of Science and Innovation

Marie Curie Reintegration (ERG) Fellowship

Publisher

Elsevier BV

Subject

Food Science

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5. Fat and salt contents affect the in-mouth temporal sodium release and saltiness perception of chicken sausages.;Chabanet;Meat Science,2013

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