Biochemical characteristics of dry-cured lacón-Reference-Cited by-同舟云学术

Biochemical characteristics of dry-cured lacón

Published:1999-10 Issue:1 Volume:67 Page:33-37
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Marra Ana I,Salgado Aurora,Prieto Bernardo,Carballo Javier

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. Cured color development during fermented sausages processing;Acton;Journal of Food Science,1977

2. Ricerche sulla stagionatura del prosciutto di Parma. 1. Modificacioni nelle sostance azotate;Ambanelli;Industria Conserve,1968

3. Lipid oxidative changes in the processing of Iberian pig hams;Antequera;Food Chemistry,1992

4. Estudio comparativo de las caracteristicas de jamones curados de cerdo blanco elaborados con distinta tecnologı́a;Astiasarán;Revista de Agroquı́mica y Tecnologı́a de los Alimentos,1988

5. Effects of initial pH on compositional changes and sensory traits of French dry-cured hams;Buscailhon;Journal of Muscle Foods,1994

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