Moisture diffusivity in the lean tissue of dry-cured ham at different process times

Meat Science

Volumn 67, Issue 2, 2004, Pages 203-209

  Gou, P ^a   Comaposada, J ^a   Arnau, J ^a  

^a IRTA   (Spain)

Author keywords

Dry cured ham; Moisture diffusivity; NaCl content; Temperature

Indexed keywords

DRY-CURED HAM; MOISTURE DIFFUSIVITY; PROTEOLYSIS;

ATMOSPHERIC HUMIDITY; DIFFUSION; FOOD PROCESSING; MASS TRANSFER; MOISTURE; NUCLEAR MAGNETIC RESONANCE; OILS AND FATS; TISSUE;

MEATS;

EID: 0346639283     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2003.10.007     Document Type: Article

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