Sensory characteristics of Iberian ham: Influence of salt content and processing conditions

Meat Science

Volumn 68, Issue 1, 2004, Pages 45-51

  Andres A I ^a   Cava, R ^a   Ventanas, J ^a   Thovar, V ^a   Ruiz, J ^a  

^a UNIVERSITY OF EXTREMADURA   (Spain)

Author keywords

Iberian ham; Processing conditions; Salt content; Sensory evaluation

Indexed keywords

ATMOSPHERIC HUMIDITY; HARDNESS; MUSCLE; OXIDATION; SALTS; SENSORY PERCEPTION; THERMAL EFFECTS;

IBERIAN HAM; PROCESSING CONDITIONS; SALT CONTENT; SENSORY EVALUATION;

MEATS;

EID: 2042509667     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2003.08.019     Document Type: Article

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