Use of MRI as a predictive tool for physicochemical and rheologycal features during cured ham manufacturing-Reference-Cited by-同舟云学术

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Use of MRI as a predictive tool for physicochemical and rheologycal features during cured ham manufacturing

Published:2019-02 Issue: Volume:148 Page:171-180
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

García-García A.B.,Fernández-Valle M.E.,Castejón D.,Escudero R.,Cambero M.I.

Funder

UCM-BSCH Group

Spanish Secretary of State of Research, Development and Innovation

Ministry of Economy and Competitiveness

Publisher

Elsevier BV

Subject

Food Science

Reference53 articles.

1. Physicochemical changes in dry-cured hams salted with potassium, calcium and magnesium chloride as a partial replacement for sodium chloride;Aliño;Meat Science,2010

2. Monitoring the ripening process of Iberian ham by computer vision on magnetic resonance imaging;Antequera;Meat Sci.,2007

3. Official methods of analysis;AOAC,2006

4. Effect of air relative humidity on ham rind and subcutaneous salted fat during the resting period;Arnau;Meat Science,2001

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

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