CURING | Dry

Author:

Toldrá F.

Publisher

Elsevier

Reference13 articles.

1. Curing: processes and applications;Flores,1993

2. Flavour analysis of dry-cured ham;Flores,1998

3. The enzymology of dry-curing of meat products;Toldrá,1992

4. Muscle enzymology in dry-cured meat products;Toldrá;Med. Fac. Landbouww. Univ. Gent,1996

5. Proteolysis and lipolysis in flavour development of dry-cured meat products;Toldrá;Meat Science,1998

Cited by 10 articles. 订阅此论文施引文献 订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献

1. Production of Bioactives from Meat and Animal By-Products;Advances in Meat Processing Technology;2017-10-02

2. International Standards: United States;Handbook of Fermented Meat and Poultry;2014-10-02

3. Probiotics;Handbook of Fermented Meat and Poultry;2014-10-02

4. Low-Water Activity Meat Products;The Microbiological Safety of Low Water Activity Foods and Spices;2014

5. Dry-Cured Ham;Proteomics in Foods;2012-11-30

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