Colour modification in a cured meat model dried by Quick-Dry-Slice process® and high pressure processed as a function of NaCl, KCl, K-lactate and water contents-Reference-Cited by-同舟云学术

Colour modification in a cured meat model dried by Quick-Dry-Slice process® and high pressure processed as a function of NaCl, KCl, K-lactate and water contents

Published:2012-01 Issue: Volume:13 Page:69-74
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Ferrini G.,Comaposada J.,Arnau J.,Gou P.

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference33 articles.

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3. Official method 950.46, Moisture in meat, B. Air drying;AOAC,1990

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

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