Effect of the Partial Replacement of Sodium Chloride by Other Salts on the Formation of Volatile Compounds during Ripening of Dry-Cured Ham-Reference-Cited by-同舟云学术

Effect of the Partial Replacement of Sodium Chloride by Other Salts on the Formation of Volatile Compounds during Ripening of Dry-Cured Ham

Published:2012-07-30 Issue:31 Volume:60 Page:7607-7615
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Armenteros Mónica¹,Toldrá Fidel²,Aristoy M.-Concepción²,Ventanas Jesús¹,Estévez Mario¹

Affiliation:

1. Animal Production and Food Science Department, Faculty of Veterinary Science, University of Extremadura, Avenida Universidad s/n, 10003 Cáceres, Spain

2. Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avenida Agustín Escardino 7, 46980 Valencia, Spain

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf3013772

Reference43 articles.

1. Dry-Cured Ham

2. Mediterranean Products

3. Influence of sensory characteristics on the acceptability of dry-cured ham

4. Reduction of NaCl content in restructured dry-cured hams: Post-resting temperature and drying level effects on physicochemical and sensory parameters

5. Vascular consequences of dietary salt intake

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