High pressure processing of dry-cured ham: Ultrastructural and molecular changes affecting sodium and water dynamics

Author:

Picouet Pierre A.,Sala Xavier,Garcia-Gil Núria,Nolis Pau,Colleo Maddalena,Parella Teodor,Arnau Jacint

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference32 articles.

1. Official Methods of Analysis;AOAC,1990

2. Decontamination technologies for meat products;Aymerich;Meat Science,2008

3. Practical NMR relaxation for chemists;Bakhmutov,2004

4. Effects of pressurization on structure, water distribution, and sensory attributes of cured ham: Can pressurization reduce the crucial sodium content?;Bertram;Journal of Agriculture and Food Chemistry,2006

5. Multiple quantum echo-spin spectroscopy;Boden Hausen;Journal of Magnetic Resonance,1980

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