登录 注册 会员服务 联系我们

Processing parameters involved in the development of texture and tyrosine precipitates in dry-cured ham: Modelisation of texture development

  • Published:2021-02 Issue: Volume:172 Page:108362
  • ISSN:0309-1740
  • Container-title:Meat Science
  • language:en
  • Short-container-title:Meat Science

Author:

Coll-Brasas E.,Gou P.,Arnau J.,Olmos A.,Fulladosa E.

Funder

Centro para el Desarrollo Tecnológico Industrial

Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria

Publisher

Elsevier BV

Subject

Food Science

Reference46 articles.

1. Official method 950.46, moisture in meat, B. air drying;AOAC,1990

2. Aportaciones a la calidad tecnológica del jamón curado elaborado por procesos acelerados. Thesis;Arnau,1991

3. The effects of freezing, meat pH and storage temperature on the formation of white film and tyrosine crystals in dry-cured hams;Arnau;Journal of the Science of Food and Agriculture,1994

4. Physical and chemical changes in different zones of normal and PSE dry cured ham during processing;Arnau;Food Chemistry,1995

5. Effects of temperature during the last month of ageing and of salting time on dry-cured ham aged for six months;Arnau;Journal of the Science of Food and Agriculture,1997
同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号  京ICP备18003416号-3