Study of the influence of product and process variables in the salting and post-salting stages of PSE thawed hams

International Journal of Food Engineering

Volumn 3, Issue 5, 2007, Pages

  Grau, Raul ^a   Albarracin, William ^a   Clemente, Gonzalo ^a   Barat, Jose Manuel ^a  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

Cured ham; Frozen ham; Mass transfer; Post salting; Salting; Thawed ham

Indexed keywords

CONCENTRATION (PROCESS); MASS TRANSFER; PH EFFECTS; SALTS;

CURED HAM; SALTING; THAWED HAM;

FOOD PROCESSING;

EID: 35948984545     PISSN: 15563758     EISSN: None     Source Type: Journal    
DOI: 10.2202/1556-3758.1142     Document Type: Article

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