Dry-cured ham tissue characterization by fast field cycling NMR relaxometry and quantitative magnetization transfer
Author:
Affiliation:
1. Jožef Stefan Institute; Jamova 39 Ljubljana 1000 Slovenia
2. Faculty of Mathematics and Physics; University of Ljubljana; Jadranska 19 Ljubljana 1000 Slovenia
Publisher
Wiley
Subject
General Materials Science,General Chemistry
Reference36 articles.
1. Technologies to shorten the drying period of dry-cured meat products
2. Factors affecting dry-cured ham consumer acceptability
3. Factors in pig production that impact the quality of dry-cured ham: a review
4. Comparison of entire male and immunocastrated pigs for dry-cured ham production under two salting regimes
5. Salt uptake and water loss in hams with different water contents at the lean surface and at different salting temperatures
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