Relationship between pH before salting and dry-cured ham quality-Reference-Cited by-同舟云学术

Relationship between pH before salting and dry-cured ham quality

Published:2004-08 Issue:4 Volume:67 Page:625-632
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Garcı́a-Rey R.M,Garcı́a-Garrido J.A,Quiles-Zafra R,Tapiador J,Luque de Castro M.D

Publisher

Elsevier BV

Subject

Food Science

Reference42 articles.

1. Arnau, J. (1991). Aportaciones a la calidad tecnológica del jamón curado elaborado por procesos acelerados. Thesis, Universidad Autónoma de Barcelona, Facultad de Veterinaria, Spain

2. Arnau, J. (1998). Principales problemas tecnológicos en la elaboración de jamón curado. In Special Symposium-44th ICOMST (pp.72–86), Barcelona, Spain

3. The composition of the white film and white crystals found in dry-cured hams;Arnau;Journal of Science, Food and Agriculture,1996

4. Effects of temperature during the last month of ageing and of salting time on dry-cured ham aged for six months;Arnau;Journal of Science, Food and Agriculture,1997

5. Mejora del Jamón Curado mediante el control de la materia prima;Bañón;Cárnica 2000,1997

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