Modelling of salt uptake for salt content standardization in dry-cured ham-Reference-Cited by-同舟云学术

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Modelling of salt uptake for salt content standardization in dry-cured ham

Published:2024-08 Issue: Volume:214 Page:109523
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Torres-Baix E.,Illana A.,Gou P.,Olmos A.,Arnau J.,Fulladosa E.

Funder

España Ministerio de Ciencia Innovación y Universidades

Centro para el Desarrollo Tecnológico Industrial

Generalitat de Catalunya

AGAUR

Publisher

Elsevier BV

Reference33 articles.

1. Model for listeria monocytogenes inactivation on dry-cured ham by high hydrostatic pressure processing;Bover-Cid;Food Microbiology,2011

2. Modeling salt diffusion in Iberian ham by applying MRI and data mining;Caballero;Journal of Food Engineering,2016

3. Pork quality, processing, and sensory characteristics of dry-cured hams as influenced by Duroc crossing and sex;Čandek-Potokar;Journal of Animal Science,2002

4. Factors in pig production that impact the quality of dry-cured ham: A review;Čandek-Potokar;Animal,2012

5. Processing parameters involved in the development of texture and tyrosine precipitates in dry-cured ham: Modelisation of texture development;Coll-Brasas;Meat Science,2021

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Reduction of salt content variability of dry-cured ham production using non-invasive technologies in an industrial environment;Meat Science;2024-09

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