Effects of high pressure application (400 and 900 MPa) and refrigerated storage time on the oxidative stability of sliced skin vacuum packed dry-cured ham

✍ Scribed by Maria Clariana; Luis Guerrero; Carmen Sárraga; José A. Garcia-Regueiro

• Book ID: 116738413
• Publisher: Elsevier Science
• Year: 2012
• Tongue: English
• Weight: 211 KB
• Volume: 90
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/j.meatsci.2011.07.018