Influence of physicochemical characteristics and high pressure processing on the volatile fraction of Iberian dry-cured ham
Author:
Funder
Spanish Ministry of Science and Innovation
Publisher
Elsevier BV
Subject
Food Science
Reference44 articles.
1. Lipid oxidative changes throughout the ripening of dry-cured Iberian hams with different salt contents and processing conditions;Andrés;Food Chemistry,2004
2. High pressure treatment of dry-cured Iberian ham. Effect on radical formation, lipid oxidation and colour;Andrés;European Food Research and Technology,2004
3. Lipolysis in dry-cured ham: Influence of salt content and processing conditions;Andrés;Food Chemistry,2005
4. High-pressure treatment of dry-cured Iberian ham. Effect on colour and oxidative stability during chill storage packed in modified atmosphere;Andrés;European Food Research and Technology,2006
5. Effect of salt content and processing conditions on volatile compounds formation throughout the ripening of Iberian ham;Andrés;European Food Research and Technology,2007
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