Technologies to shorten the drying period of dry-cured meat products-Reference-Cited by-同舟云学术

Technologies to shorten the drying period of dry-cured meat products

Published:2007-09 Issue:1 Volume:77 Page:81-89
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Arnau J.,Serra X.,Comaposada J.,Gou P.,Garriga M.

Publisher

Elsevier BV

Subject

Food Science

Reference82 articles.

1. Zn-porphyrin formation in cured meat products: effect of added salt and nitrite;Adamsen;Meat Science,2006

2. IFFA: Further processing;Anonymous;Meat International,2004

3. Arnau, J. (1991). Aportaciones a la calidad tecnológica del jamón curado elaborado por procesos acelerados. Thesis, Universitat Autònoma de Barcelona, Facultat de Veterinària, Barcelona, Spain.

4. Effect of relative humidity of drying air during the resting period on the composition and appearance of dry-cured ham surface;Arnau;Meat Science,2003

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

Cited by 90 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

1. Technological and sensory characteristics in development of innovative symbiotic boneless dry-cured lamb meat snack;Meat Science;2024-10

2. Study on activation strategy and effect of protease activity during the post-processing stage of dry-cured meat based on electrical stimulation;Food Control;2024-07

3. Proteolysis of dry-cured ham according to the type and temperature of starter mixed with Debaryomyces hansenii and Penicillium nalgiovense;Food Bioscience;2024-04

4. Effects of potassium lactate on sensory attributes, bacterial community succession and biogenic amines formation in Rugao ham;Food Science and Human Wellness;2024-01

5. An Analysis of Changes in the Physicochemical and Mechanical Properties during the Storage of Smoked and Mould Salamis Made in Poland;Molecules;2023-06-29