Effect of high pressure processing temperature on dry-cured hams with different textural characteristics
Author:
Funder
INIA
Garantía Juvenil
Ministerio de Economía y Competitividad
CERCA Programme
Publisher
Elsevier BV
Subject
Food Science
Reference73 articles.
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3. Effects of high pressure on the myofibrillar proteins of cod and turkey muscle;Angsupanich;Journal of Agricultural and Food Chemistry,1999
4. Official method 950.46, Moisture in meat, B. Air drying;AOAC,1990
5. The effect of green ham pH and NaCl concentration on cathepsin activities and the sensory characteristics of dry-cured hams;Arnau;Journal of the Science of Food and Agriculture,1998
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