Application of temperature and ultrasound as corrective measures to decrease the adhesiveness in dry-cured ham. Influence on free amino acid and volatile compound profile-Reference-Cited by-同舟云学术

Application of temperature and ultrasound as corrective measures to decrease the adhesiveness in dry-cured ham. Influence on free amino acid and volatile compound profile

Published:2018-12 Issue: Volume:114 Page:140-150
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Pérez-Santaescolástica C.,Carballo J.,Fulladosa E.,Garcia-Perez José V.,Benedito J.,Lorenzo J.M.^ORCID

Funder

INIA

CYTED

Publisher

Elsevier BV

Subject

Food Science

Reference62 articles.

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4. Physicochemical changes during manufacture and final sensory characteristics of dry-cured Celta ham. Effect of muscle type;Bermúdez;Food Control,2014

5. Influence of type of muscle on volatile compounds throughout the manufacture of Celta dry-cured ham;Bermúdez;Food Science and Technology International,2015

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