Lipid and protein oxidation and sensory properties of vacuum-packaged dry-cured ham subjected to high hydrostatic pressure

✍ Scribed by Verónica Fuentes; Jesús Ventanas; David Morcuende; Mario Estévez; Sonia Ventanas

• Book ID: 116737958
• Publisher: Elsevier Science
• Year: 2010
• Tongue: English
• Weight: 285 KB
• Volume: 85
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/j.meatsci.2010.02.024