Quantification and kinetics of the residual brine generation during ham and shoulder pile salting

Meat Science

Volumn 73, Issue 4, 2006, Pages 576-580

  Barat, J M ^a   Vidal Brotons D ^a   Lopez Pascual E ^a   Gras, M L ^a  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

Cured ham; Cured shoulders; Salting kinetics; Wastewater

Indexed keywords

EID: 33646802655     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2006.02.010     Document Type: Article

References (8)

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8. Toldrá F. Curing: dry. In: Jensen W., Devine C., and Dikemann M. (Eds). Encyclopedia of meat sciences (2004), Elsevier Science Ltd, London 360-365