Revision of the cold processing phases to obtain a targeted salt reduction in typical Italian dry-cured ham

Author:

Pinna A.,Saccani G.,Schivazappa C.,Simoncini N.,Virgili R.

Funder

AGER – HEPIGET

AGER-PROSUIT

Publisher

Elsevier BV

Subject

Food Science

Reference63 articles.

1. Of the European Parliament and of the council of 20 December 2006 on nutrition and health claims made on foods;Regulation (EC) N° 1924;Official Journal of the European Union,2006

2. Microbiology of food and animal feeding stuffs—Determination of water activity;ISO/FDIS 21807,2004

3. 24 September 2009 on the protection of animals at the time of killing;Council Regulation (EC) n. 1099;Official Journal of the European Union,2009

4. 25 November 2013 approving approving minor amendments to the specification for a name entered in the register of protected designations of origin and protected geographical indications (prosciutto di Parma (PDO));Commission Implementing Regulation (EU) N°1208;Official Journal of the European Union,2013

5. 24 January 2014 authorising authorising methods for grading pig carcases in Italy;Commission Implementing Decision (2014/38/EU);Official Journal of the European Union,2014

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