Biochemical characteristics of dry-cured lacón (a Spanish traditional meat product) throughout the manufacture, and sensorial properties of the final product. Effect of some additives-Reference-Cited by-同舟云学术

Biochemical characteristics of dry-cured lacón (a Spanish traditional meat product) throughout the manufacture, and sensorial properties of the final product. Effect of some additives

Published:2008-12 Issue:12 Volume:19 Page:1148-1158
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Lorenzo José M.,García Fontán María C.,Franco Inmaculada,Carballo Javier

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference49 articles.

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3. Estudio comparativo de las características de jamones curados de cerdo blanco elaborados con distinta tecnología;Astiasarán;Revista de Agroquímica y Tecnología de Alimentos,1988

4. Estudio analítico comparativo de dos tipos de jamones curados: de cerdo ibérico y de cerdo blanco;Astiasarán;Revista de Agroquímica y Tecnología de Alimentos,1991

5. Evolución del índice de acidez de la grasa subcutánea de jamones con distintos periodos de salazón durante las fases de post-salado y estufaje;Balderas;Alimentaria,1993

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