Evolution of nitrate and nitrite during the processing of dry-cured ham with partial replacement of NaCl by other chloride salts
Author:
Funder
Ministry of Science and Innovation
FEDER
Publisher
Elsevier BV
Subject
Food Science
Reference16 articles.
1. Influence of low-sodium mixtures of salts on the post-salting stage of dry-cured ham process;Aliño;Journal of Food Engineering,2010
2. Lipid oxidative changes throughout the ripening of dry-cured hams with different salt contents and processing conditions;Andrés;Food Chemistry,2004
3. Biochemical changes in dry-cured loins salted with partial replacements of NaCl by KCl;Armenteros;Food Chemistry,2009
4. Biochemical and sensory properties of dry-cured loins as affected by partial replacement of sodium by potassium, calcium, and magnesium;Armenteros;Journal of Agricultural and Food Chemistry,2009
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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