Biochemical and sensory changes in dry-cured ham salted with partial replacements of NaCl by other chloride salts
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference39 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. Influence of sodium replacement on physicochemical properties of dry-cured loin;Aliño;Meat Science,2009
3. Physicochemical changes throughout the ripening of dry-cured hams with different salt content and processing conditions;Andrés;European Food Research and Technology,2005
4. Deproteinization techniques for HPLC amino acid analysis in fresh pork muscle and dry-cured ham;Aristoy;Journal of Agricultural and Food Chemistry,1991
5. Biochemical changes in dry-cured loins salted with partial replacements of NaCl by KCl;Armenteros;Food Chemistry,2009
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