Influence of pre-cure freezing of Iberian hams on lipolytic changes and lipid oxidation
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2009.02071.x/fullpdf
Reference38 articles.
1. Lipolysis in dry-cured ham: influence of salt content and processing conditions;Andres;Food Chemistry,2005
2. Effect of salt content and processing conditions on volatile compounds formation throughout the ripening of Iberian ham;Andres;European Food Research and Technology,2007
3. Lipid oxidative changes throughout the ripening of dry-cured Iberian hams with different salt contents and processing conditions;Andrés;Food Chemistry,2004
4. Lipids oxidative changes in the processing of Iberian pig hams;Antequera;Food Chemistry,1992
5. The effects of freezing, meat pH and storage temperature of the formation of white film and tyrosine crystals in dry-cured hams;Arnau;Journal of Food and Agriculture,1994
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4. Quality Traits of Dry-Cured Loins from Iberian Pigs Reared in Montanera System as Affected by Pre-Freezing Cure;Foods;2020-12-26
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