Effect of brine thawing/salting for time reduction in Spanish dry-cured ham manufacturing on proteolysis and lipolysis during salting and post-salting periods

European Food Research and Technology

Volumn 222, Issue 5-6, 2006, Pages 509-515

  Flores, M ^a   Soler, C ^a   Aristoy, M C ^a   Toldra F ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

Brine thawing hams; Dry cured ham; Lipolysis; Post salting; Proteolysis; Salting

Indexed keywords

EID: 33644931160     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-005-0036-8     Document Type: Article

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