Application of non-invasive technologies in dry-cured ham: An overview-Reference-Cited by-同舟云学术

Application of non-invasive technologies in dry-cured ham: An overview

Published:2019-04 Issue: Volume:86 Page:360-374
ISSN:0924-2244
Container-title:Trends in Food Science & Technology
language:en
Short-container-title:Trends in Food Science & Technology

Author:

Pérez-Santaescolástica Cristina,Fraeye Ilse,Barba Francisco J.,Gómez Belen,Tomasevic Igor^ORCID,Romero Alberto,Moreno Andrés,Toldrá Fidel^ORCID,Lorenzo Jose M.

Funder

RTA

INIA

CYTED

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference178 articles.

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4. High pressure treatment of dry-cured Iberian ham. Effect on radical formation, lipid oxidation and colour;Andrés;European Food Research and Technology,2004

5. Monitoring the ripening process of Iberian ham by computer vision on magnetic resonance imaging;Antequera;Meat Science,2007

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