Relationship between water content, NaCl content, pH and texture parameters in dry-cured muscles-Reference-Cited by-同舟云学术

Relationship between water content, NaCl content, pH and texture parameters in dry-cured muscles

Published:2005-08 Issue:4 Volume:70 Page:579-587
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Ruiz-Ramírez J.,Arnau J.,Serra X.,Gou P.

Publisher

Elsevier BV

Subject

Food Science

Reference39 articles.

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2. AOAC. (1990). Association of Official Analytical Chemist (15th ed., pp. 931–935). Arlington, VI

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

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

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