Ultrasonic Characterization of Pork Fat Crystallization during Cold Storage-Reference-Cited by-同舟云学术

Ultrasonic Characterization of Pork Fat Crystallization during Cold Storage

Published:2014-04-02 Issue:5 Volume:79 Page:E828-E838
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Corona Edith¹,García-Pérez José V.¹,Santacatalina Juan V.¹,Ventanas Sonia²,Benedito José¹

Affiliation:

1. Grupo de Análisis y Simulación de Procesos Agroalimentarios; Dept. Tecnología de Alimentos; Univ. Politècnica de València; Camí de Vera s/n E46022 Valencia Spain

2. Tecnología de los Alimentos; Dept. de Producción Animal y Ciencia de los Alimentos; Facultad de Veterinaria; Univ. de Extremadura; Avd.de la Universidad s/n 10071 Cáceres Spain

Publisher

Wiley

Subject

Food Science

Reference39 articles.

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3. BOE 2007 Real Decreto 1469/2001 por el que se aprueba la norma de calidad para el jamón Ibérico, paleta ibérica y caña de lomo ibérico elaborados en España

4. Effect of cooling rate on the structure and mechanical properties of milk fat and lard;Campos;Food Res Int,2002

5. Effect of crossbreeding and rearing system on sensory characteristics of Iberian ham;Carrapiso;Meat Sci,2003

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3. Monitoring the Crystallization Behavior of Hydrogenated Coconut Oil Using Ultrasonic Phase Velocity;Journal of the American Oil Chemists' Society;2020-07-22

4. Assessing the textural defect of pastiness in dry-cured pork ham using chemical, microstructural, textural and ultrasonic analyses;Journal of Food Engineering;2020-01

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