Effect of proteolysis index level on instrumental adhesiveness, free amino acids content and volatile compounds profile of dry-cured ham

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

Reference67 articles.

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3. Biochemical changes in dry-cured loins salted with partial replacements of NaCl by KCl;Armenteros;Food Chemistry,2009

4. Effect of sodium, potassium, calcium and magnesium chloride salts on porcine muscle proteases;Armenteros;European Food Research and Technology,2009

5. Aroma substances;Belitz,1999

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