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Profiles of water content, water activity and texture in crusted dry-cured loin and in non-crusted dry-cured loin

✍ Scribed by J. Ruiz-Ramírez; X. Serra; J. Arnau; P. Gou

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Relationship between water content, NaCl

✍ J. Ruiz-Ramírez; J. Arnau; X. Serra; P. Gou 📂 Article 📅 2005 🏛 Elsevier Science 🌐 English ⚖ 704 KB

Prediction of salt and water content in

✍ E. Fulladosa; E. Santos-Garcés; P. Picouet; P. Gou 📂 Article 📅 2010 🏛 Elsevier Science 🌐 English ⚖ 467 KB

Texture parameters of dry-cured ham m. b

✍ X. Serra; J. Ruiz-Ramírez; J. Arnau; P. Gou 📂 Article 📅 2005 🏛 Elsevier Science 🌐 English ⚖ 303 KB

Effect of pH24, NaCl content and proteol

✍ J. Ruiz-Ramírez; J. Arnau; X. Serra; P. Gou 📂 Article 📅 2006 🏛 Elsevier Science 🌐 English ⚖ 249 KB

VOLATILE PROFILE AND SENSORY CHARACTERIS

✍ E. SOTO; L. HOZ; J.A. ORDÓÑEZ; E. HIERRO; B. HERRANZ; C. LÓPEZ-BOTE; M.I. CAMBER 📂 Article 📅 2010 🏛 John Wiley and Sons 🌐 English ⚖ 186 KB

Colour modification in a cured meat mode

✍ G. Ferrini; J. Comaposada; J. Arnau; P. Gou 📂 Article 📅 2012 🏛 Elsevier Science 🌐 English ⚖ 479 KB