Reducing salt content of dry-cured ham: effect on lipid composition and sensory attributes-Reference-Cited by-同舟云学术

Reducing salt content of dry-cured ham: effect on lipid composition and sensory attributes

Published:1999-01 Issue:1 Volume:64 Page:13-19
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Coutron-Gambotti C,Gandemer G,Rousset S,Maestrini O,Casabianca F

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference33 articles.

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3. Flavor compounds of dry cured ham;Barbieri;J. Agric. Food Chem.,1992

4. Phosphorus assay in column chromatography;Bartlett;J. Biol. Chem.,1959

5. Modifications biochimiques et physiques des protéines au cours de la maturation du jambon de Parme;Bellati;Viandes Prod. Carnés,1985

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