✦ LIBER ✦

Reduction of NaCl content in restructured dry-cured hams: Post-resting temperature and drying level effects on physicochemical and sensory parameters

✍ Scribed by A. Costa-Corredor; X. Serra; J. Arnau; P. Gou

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

High pressure effect on the color of min

✍ Kathrine Holmgaard Bak; Gunilla Lindahl; Anders H. Karlsson; Elsa Lloret; Gabrie 📂 Article 📅 2012 🏛 Elsevier Science 🌐 English ⚖ 554 KB

Processing of dry-cured ham in a reduced

✍ F. Sánchez-Molinero; J.A. García-Regueiro; J. Arnau 📂 Article 📅 2010 🏛 Elsevier Science 🌐 English ⚖ 280 KB

Effect of pH24, NaCl content and proteol

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

Effect of the inoculation of a starter c

✍ F. Sánchez-Molinero; J. Arnau 📂 Article 📅 2008 🏛 Elsevier Science 🌐 English ⚖ 726 KB