High pressure applied to frozen ham at different process stages. 1. Effect on the final physicochemical parameters and on the antioxidant and proteolytic enzyme activities of dry-cured ham

✍ Scribed by X. Serra; C. Sárraga; N. Grèbol; M.D. Guàrdia; L. Guerrero; P. Gou; P. Masoliver; M. Gassiot; J.M. Monfort; J. Arnau

• Book ID: 116736901
• Publisher: Elsevier Science
• Year: 2007
• Tongue: English
• Weight: 170 KB
• Volume: 75
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/j.meatsci.2006.06.009